Chickpea Veggie Salad
2 cups cooked brown rice
2 cups broccoli florets
3 medium carrots
1 medium zucchini
1 medium yellow squash
1 medium red onion
2 cloves garlic
1 15-ounce can garbanzo beans (chickpeas), no or low salt, drained
1 tablespoon balsamic vinegar
2 teaspoons extra virgin cold pressed olive oil
mixed baby greens
Cook rice according to package directions.
Chop broccoli, carrots, zucchini, squash, onion, and garlic in small pieces. To do this quickly and easily you may use a food processor with the S blade in place, by using the pulse setting so that the veggies aren't over processed.
Place chickpeas and rice in a bowl and mix in veggies. Add vinegars and olive oil and toss to mix thoroughly. Place greens on a plate and top with the chiokpea/veggie mixture.
Note: You may use any fresh vegetables that you have on hand.
Calories 187; Protein 8 g; Carbohydrates 33 g; Total Fat 3.2 g; Saturated Fat 0.4 g; Cholesterol 0 mg; Sodium 35 mg; Fiber 7 g; Beta-Carotene 2302 ug; Vitamin C 32 mg; Calcium 64 mg; Iron 2.3 mg; Folate 129 ug; Magnesium 65 mg; Zinc 1.5 mg; Selenium 7.7 ug