CHEF JEFF — ONE BYTE AT A TIME: Chickpea Salad

Garbanzo beans (chickpeas) and brown rice team up in this healthy recipe.

Chickpea Salad

2 cups cooked instant brown rice

1 15-ounce can chickpeas, rinsed and drained

1 red bell pepper, diced

½ cup chopped red onion

1/3 cup raisins

½ cup chopped fresh cilantro

3 tablespoons fresh lime juice

2 teaspoons honey

3 tablespoons extra-virgin olive oil

2 teaspoons curry powder

Salt and pepper to taste

2 tablespoons sliced almonds, toasted

Combine rice, chickpeas, pepper, onion, raisins and cilantro. Toss gently. Whisk together lime juice, honey, olive oil, curry powder, salt and pepper. Pour over rice mixture and toss to blend. Sprinkle with toasted almonds.

Yield: Serves 8.

Approximate nutritional analysis per serving: 215 calories, 7 grams fat, no cholesterol, 34 grams carbohydrates, 5 grams protein, 165 milligrams sodium, 4 grams fiber.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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