Middle Eastern Rice Salad

 

Prep Time: 15 minutes
Cook Time: 5 minutes

Turn a bowl of brown rice into a Middle Eastern salad when you add chickpeas, mint, cumin and dates. The flavors will brighten up this healthy side dish.
Yield: 4 servings
Nutritional Information
Calories per serving:
380
Fat per serving:
9g
Saturated fat per serving:
1g
Monounsaturated fat per serving:
5.5g
Polyunsaturated fat per serving:
1g
Protein per serving:
8g
Carbohydrate per serving:
67g
Fiber per serving:
8g
Cholesterol per serving:
0mg
Sodium per serving:
360mg
Resistant starch per serving:
4.1g
Ingredients

2 tablespoons olive oil
1/2 Vidalia or other sweet onion, thinly sliced (about 3/4 cup)
1 (16-ounce) can chickpeas, rinsed and drained
1/2 teaspoon ground cumin
1/4 teaspoon salt
Freshly ground black pepper
3 cups cooked brown rice
1/2 cup chopped pitted dates
1/4 cup chopped fresh mint
1/4 cup chopped fresh parsley

Preparation
Heat the oil in a skillet over medium heat. Then add the onion and cook until the onion begins to brown. Remove this from the heat and stir in chickpeas, cumin, and salt. Then season to taste with freshly ground black pepper. Next, combine the rice, onion-chickpea mixture, dates, mint, and parsley together in a large bowl. Mix it well until it is thoroughly combined. Serve warm.