Rice And Chickpea Salad with Balsamic Vinaigrette
SALAD
4 cup prepared, Brown Rice
0.50 oz, Red Bell Pepper
0.50 g, Celery Stalks
1 can, Chickpeas
0.25 cup, Parsley, fresh
2 tbsp, Basil, fresh
1 medium, Carrots, raw
3 stalk (15g), Green Onion, Raw
DRESSING
1 dash, Spices, pepper, black
0.50 tsp (1.8 g), Spices, oregano, dried
0.25 teaspoon, Sea Salt
3.50 tbsp, Extra Virgin Olive Oil
2.50 tbsp, Balsamic Vinegar
Garlic Powder to taste
The original recipe didn't have any instructions, so my husband sort of just used common sense here. He's good like that.
As you can see in the picture, he sliced the carrots and celery, then diced the red peppers, and chopped the basil and parsley. The chickpeas were canned, but thoroughly rinsed. The dressing was prepared and set aside.
He mixed the salad, then added the dressing and worked it all through until everything was coated. The original recipe calls for less dressing, but the mix seemed pretty dry so I told him next time around, we'll add more. This recipe includes the "more" we planned to add.
The nutritional facts are based on 6 servings.
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