Rice, Lentil and Chickpea Salad

4 Reviews
100% would make this recipe again

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Ingredients

??? basmati rice ???
??? extra virgin olive oil ???
??? lemon juice, freshly squeezed ???
??? soy sauce ???
??? chickpeas/garbanzo beans (canned), rinsed and drained ???
??? soy yogurt ???
??? sriracha (hot chili sauce) ???
??? lentils (canned), rinsed and drained ???
??? green onions/scallions, finely sliced ???
??? garlic, finely chopped ???
??? Italian parsley, fresh, finely chopped ???
??? fresh basil, finely chopped ???
??? ground pepper to taste [optional] ???

Method

  1. Cook the rice. Let stand in the refrigerator at least 30 min (this step can be made ahead).
  2. In a salad bowl, combine the oil, half the lemon juice and soy sauce.
  3. Add the rice to the salad bowl, with the lentils, green onion, garlic and herbs. Add a little ground pepper, then toss gently. Let stand 10 min.
  4. In a large bowl, mix yogurt, the remaining lemon juice and sriracha together. Add chickpeas and mix well.
  5. Pour the chickpea mixture on top of rice salad, then serve.

Nutrition Facts Table

per 1 serving (430 g)

Amount

% Daily Value

Calories

550

Fat

17 g

26 %

Saturated 2.3 g
+ Trans 0 g

11 %

Cholesterol

0 mg

Sodium

650 mg

27 %

Carbohydrate

81 g

27 %

Fibre

11 g

45 %

Sugars

6 g

Net Carbs

70 g

Protein

20 g

Vitamin A

9 %

Vitamin C

56 %

Calcium

19 %

Iron

46 %
More info

Claims

This recipe is :
Free  :
Added Sugar
Excellent source of  :
Copper, Fibre, Folacin, Iron, Magnesium, Manganese, Phosphorus, Potassium, Selenium, Vitamin B6, Vitamin C, Vitamin K, Zinc
Good source of  :
Calcium, Niacin, Pantothenic Acid, Vitamin B1, Vitamin E
Source of  :
Vitamin A, Vitamin B2
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 4
Fruits 0
Vegetables 0
Meat and Alternatives 2
Fats 3
More info
Check out our Meal Plans for Type 2 Diabetes

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Reviews

4 Reviews (4 with rating only) 100% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust
Recipe tailored to the needs of sports enthusiasts and active families

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