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Chickpea Veggie Salad


Chickpea Veggie Salad

Serves: 8

Category: Salads, Dressings, Dips and Sauces
Author: www.DrFuhrman.com
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Rated by: 3 members

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Ingredients:

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
1 tablespoon Dr. Fuhrman's Spicy Pecan Vinegar (optional)
2 teaspoons extra virgin cold pressed olive oil
mixed baby greens

Instructions:

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

Comments (10):

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bcherry

10/13/2011 01:05 PM

Rated this recipe: (no rating)

Is the oil necessary?
This comment was last edited on 10/27/2011 11:43 AM

exona

10/30/2011 01:26 PM

Rated this recipe: (no rating)

delicious! I like also adding some spices, such as cumin, to this. Regarding oil, I think all recipes on this site assume that readers can make the recipes their own and tweak them as they see fit! Thanks for the recipe!

annajemal

10/18/2012 12:11 PM

Rated this recipe: (no rating)

DELICIOUS!!!

annajemal

10/18/2012 12:14 PM

Rated this recipe: (no rating)

DELICIOUS!!!

Bravelute

07/08/2013 02:46 PM

Rated this recipe: (no rating)

Regarding the oil question , 2 teaspoons for 8 servings is a minimal amount. And from what I have read in the doctor's books and materials, we need some kind of fat for digesting the greens. Other recipes use nuts or seeds as a source for that fat. So you might consider substituting a serving of nuts to the vinegars and process before adding to the salad. I like this oil option for days when I've used my nut/seeds in other dishes.

momonmove

11/05/2013 05:31 PM

Rated this recipe:

very delicious. crunchy and refreshing.

CAustin

10/08/2014 03:38 PM

Rated this recipe: (no rating)

I didn't use the rice and due to availability on zucchini and yellow squash, I used extra broccoli and a mix of Baby Spinach/Baby Kale/Arugula/and another, and I used 4 cloves of garlic. I did not have the balsamic vinegar or Dr Fuhrman's Spice Pecan Vinegar, but I did use a tablespoon or two of Raspberry Vinaigrette. It was outstanding!!!!!!!!!

Kristi

03/07/2015 09:07 PM

Rated this recipe: (no rating)

How long does this last if we want to use it over several days? Can it be frozen?

Kristi

03/08/2015 10:58 PM

Rated this recipe: (no rating)

How long does this last if we want to use it over several days? Can it be frozen?

Linda Lee

10/08/2015 01:11 AM

Rated this recipe: (no rating)

I will try this without the oil.