Brown Rice Chickpea Kale Salad with Ginger Tahini Dressing
Ingredients
The salad
-
2
cups
cooked brown rice
-
1
15-ounce can
chickpeas
-
5
cups
finely chopped kale
-
½
cup
dried cranberries
Ginger Tahini Dressing
-
1
lemon
juice and zest
-
3
tablespoons
water
-
3
tablespoons
tahini
-
1
teaspoon
freshly grated ginger
-
½
teaspoon
smoked red paprika
Instructions
- Mix together the cooked brown rice, chickpeas, kale, and dried cranberries in a large mixing bowl.
- In a small dish, whisk together the lemon juice and zest, water, ginger, and paprika until creamy.
- Pour the dressing over the salad and combine well to distribute all ingredients.
Nutrition Facts (estimated)
Servings
8
Calories
194
Total fat
5g
Total carbohydrates
34g
Total protein
7g
Sodium
24mg
Cholesterol
0mg
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