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.
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.
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).