Chickpea salad with rice (or other grain) with curry dressing and raisins, pistachios and pomegranate.
15 minutesmins
0 minutesmins
0 minutesmins
15 minutesmins
6servings
Calories: 428kcal
Ingredients
Dressing
1tablespoonmaple syrup or 3 dates
1/2teaspoonchopped fresh ginger
1clovegarlic
2tablespoonslemon juice
1tablespoonrice vinegar
1/2teaspoonsalt
1teaspooncurry powder
1/4cupwater
1/2cupoilI use avocado oil
Salad
2cupscooked farrobarley or brown rice
2or 3 grated carrots
1 ½cupscooked garbanzo
1/2cupraisins
1/2cuppommegranate
1/2cuppeeled and chopped pistachios
1/2cupchopped cilantro
Instructions
Put maple syrup, ginger, garlic clove, lemon juice, rice vinegar, salt, curry powder and water in a blender. Turn on the blender and let it run until everything is well incorporated.
Add oil while the blender is running and let it run for a minute or two. Set aside.
In a bowl add the farro and barley, chickpeas and mix. Add dressing and mix gently. It may seem that the dressing is too much liquid or nothing happens, then it is absorbed.
Put the carrot and the remaining ingredients. Let the salad stand for about five or ten minutes before serving.
Notes
If using canned chickpeas, drain and rinse before adding them to the salad.
Wait until the farro or grain you are using is completely cooled down.
If you have never made a curried dressing or vinaigrette, start by adding a teaspoon and slowly build up until you get the perfect taste.
Add mint and or parsley if you want more fresh herbs in your salad