Chickpea and Brown Rice Salad

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Portions:
6

Serving Size:
3/4 cup

Diet Types:

CKD non-dialysis
Diabetes
Dialysis
Lower Protein
Vegetarian
Heart Healthy
Gluten-free

Ingredients

1/2 cup brown rice, dry
15 ounces canned chickpeas
1/2 cup fresh parsley
1/4 cup fresh lemon juice
3 tablespoons olive oil
1/2 teaspoon black pepper
1 medium red bell pepper
1 Roma tomato
1/2 medium red onion
1 small English cucumber
2 tablespoons crumbled feta cheese

Preparation

Cook brown rice according to directions and set aside.
Rinse and drain chickpeas. Chop the parsley.
In a large bowl, add parsley, lemon juice, olive oil and black pepper. Whisk together to make the vinaigrette.
Chop the bell pepper, tomato, onion and cucumber and add to bowl with vinaigrette.
Add in cooked rice and chickpeas, stir to combine.
Top with crumbled feta.
Let sit 30 minutes to an hour prior to serving for flavors to fully develop.

Helpful hints

Serve cold or at room temperature.

This recipe can be made in advance and kept in the fridge for up to 3 days.

Submitted by: 红桃视频高清app下载 dietitian Elyse from Virginia

Nutrients per serving

Calories 154

Protein 5 g

Carbohydrates 29 g

Fat 2 g

Cholesterol 0 mg

Sodium 95 mg

Potassium 184 mg

Phosphorus 114 mg

Calcium 25 mg

Fiber 4.4 g

Added Sugar 0 g

Kidney and kidney diabetic food choices

2 starch
1/2 vegetable, medium potassium

Carbohydrate choices

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