Basmati Rice and Chickpea Supper Salad

The big, bold flavors of fresh herbs and exotic spices–including inflammation-reducing turmeric–makes this a deeply satisfying dish.

A note on turmeric: This mild Indian spice has been scientifically studied for its ability to reduce inflammation. Turmericís health benefits and yellow color are due to a group of flavonoids called curcuminoids. Turmeric powder is readily available in the spice section of most supermarkets.

INGREDIENTS
2 cups cooked Basmati rice
2 cups cooked chickpeas
2 bell peppers, red, yellow, or green, or a combination, finely diced
1 cup celery, chopped
1/2 cup green onion, finely chopped
1/8 cup ground flaxseed
1/4 cup fresh parsley, chopped
4 teaspoons sesame oil
Juice of 2 lemons
1/2 teaspoon cumin
1/2 teaspoon turmeric
1/2 teaspoon salt
8 cups arugula, chopped
2 teaspoons sesame seeds

1. In a large bowl toss together rice, chickpeas, pepper, celery, green onion, flaxseed, and parsley.

2. In a small bowl whisk together sesame oil and lemon juice, then add cumin, turmeric and salt. Pour the dressing over the salad and mix well. Serve over a bed of arugula and sprinkle with sesame seeds.

Serves 4.

Adapted from a recipe by Jonathan Galland in The Fat Resistance Diet, by Leo Galland MD (Broadway Books, 2005). Copyright (c) 2005 by Dr. Leo Galland. Reprinted by permission of the author.
Adapted from a recipe by Jonathan Galland in The Fat Resistance Diet, by Leo Galland MD (Broadway Books, 2005).

23 comments

William C
William C1 months ago

Thank you.

SEND
W. C
W. C1 months ago

Thanks.

SEND
Monika Ka
Monika K3 years ago

Thank you.

SEND
Gabriela Baldaia
Gabriela Baldaia4 years ago

Thanks for sharing !

SEND
J.L. A.
JL A5 years ago

yum

SEND
Carole R.
Carole R5 years ago

Thank you

SEND
Faith Billingham
Faith Billingham5 years ago

Great article, thanks for sharing

SEND
emily X.
emily x5 years ago

thank you for the recipe

SEND
Michele Wilkinson

Thank you

SEND
K s Goh
KS Goh6 years ago

Thanks for the article.

SEND