CHICKPEA-AND-BASMATI-RICE SALAD WITH TOASTED-SESAME-SEED VINAIGRETTE

Chickpea-And-Basmati-Rice Salad With Toasted-Sesame-Seed Vinaigrette image

Provided by Molly O'Neill

Categories dinner, easy, lunch, quick, salads and dressings, side dish

Time 15m

Yield Four servings

Number Of Ingredients 11

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Ingredients

3/4 cup canned chickpeas, drained and rinsed
1 cup cooked basmati rice
1/2 each red, green and yellow bell peppers, stemmed, cored, deribbed and cut into 1/2-inch squares
4 scallions, trimmed and thinly sliced
Salt to taste
2 teaspoons toasted sesame seeds
1 teaspoon toasted sesame oil
1/4 teaspoon ground cumin
2 tablespoons fresh lemon juice
1 tablespoon olive oil
1/4 teaspoon salt

Steps:

To make the salad, toss together the chickpeas, rice, bell peppers and scallions in a large bowl. To make the vinaigrette, stir together the sesame seeds, sesame oil and cumin in a medium bowl. Whisk in the lemon juice. Slowly whisk in the olive oil and add the salt. Toss the vinaigrette with the salad and season with salt to taste. Divide among 4 plates and serve.

Nutrition Facts : @context http, Calories 152, UnsaturatedFat 5 grams, Carbohydrate 21 grams, Fat 6 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 278 milligrams, Sugar 2 grams