Brown Rice Chickpea Kale Salad with Ginger Tahini Dressing
A meal in one dish — this salad uses naturally gluten-free red wine vinegar. It's delicious served warm or cold and holds up well for a couple of days, making it a perfect lunch to take to work or a party dish for a potluck.
Servings: 8
Salad
- 2 cups cooked brown rice short or long grain, depending on preference, cooled
- 1 15 oz. can chickpeas (garbanzo beans) rinsed, drained
- 5 cups finely chopped kale
- 1/2 cup dried cranberries
Dressing
- 1 lemon juice and zest
- 1 1/2 Tbsp red wine vinegar
- 3 Tbsp tahini (sesame seed paste)
- 1 tsp freshly grated ginger
- 1/2 tsp smoked red paprika
- sea salt and black pepper (as desired)
Mix together rice, chickpeas, kale and dried cranberries in a large bowl.
In a small bowl, mix together lemon juice and zest, red wine vinegar, tahini, ginger, paprika and sea salt and black pepper as desired.
Pour dressing over salad and combine very well to distribute all ingredients.
Nutritional Analysis:
- Calories (kcal): 240
- Carbohydrates (g): 44
- Dietary Fiber (g): 7
- Fat (g): 5
- Protein (g): 7
- Iron (mg): 3
- Calcium (mg): 329
- Sodium (mg): 32
Courtesy of Sharon Palmer, RD, aka The Plant Powered Dietitian™.