Chickpea And Basmati Rice Salad With Toasted Sesame Seed Vinaigrette Recipes

MOROCCAN-STYLE CHICKPEA AND TOMATO SALAD

Moroccan-Style Chickpea and Tomato Salad image

Moroccan-Style Chickpea and Tomato Salad. A nice and quick to make salad in which you can easily adjust the spiciness according to your taste.

Provided by SOSCuisine

Number Of Ingredients 10

Ingredients

1/2 red onions
2 tbsp extra virgin olive oil
3 tbsp lemon
1/2 tsp cayenne pepper
1/2 tsp ground cumin
1 pinch salt
ground pepper to taste
3 cups chickpeas/garbanzo beans (canned)
4 tomatoes, Roma type
2 1/2 tbsp fresh mint

Steps:

Finely chop the onion, then put it in a small bowl filled with water and a few drops of vinegar.
Let stand for about 30 min at room temperature or overnight in the refrigerator.
This makes the raw onion crispier and easier to digest.
Pour the olive oil and lemon juice into a salad bowl.
Add the spices, salt and pepper.
Using a fork, whisk the vinaigrette until it is emulsified.
Drain and rinse the chickpeas, then place them in the salad bowl.
Dice the tomatoes discarding the seeds, then put the pieces into the bowl.
Finely chop the mint then add it to the salad.
Add the previously chopped onion.
Toss well to combine.
Adjust the seasoning.
Let the salad stand about 10 min to allow the flavours to develop.
Serve.

Nutrition Facts : Calories 310 calories/serving, Fat 9

CHICKPEA-AND-BASMATI-RICE SALAD WITH TOASTED-SESAME-SEED VINAIGRETTE

Chickpea-And-Basmati-Rice Salad With Toasted-Sesame-Seed Vinaigrette image

Provided by Molly O'Neill

Categories dinner, easy, lunch, quick, salads and dressings, side dish

Time 15m

Yield Four servings

Number Of Ingredients 11

Ingredients

3/4 cup canned chickpeas, drained and rinsed
1 cup cooked basmati rice
1/2 each red, green and yellow bell peppers, stemmed, cored, deribbed and cut into 1/2-inch squares
4 scallions, trimmed and thinly sliced
Salt to taste
2 teaspoons toasted sesame seeds
1 teaspoon toasted sesame oil
1/4 teaspoon ground cumin
2 tablespoons fresh lemon juice
1 tablespoon olive oil
1/4 teaspoon salt

Steps:

To make the salad, toss together the chickpeas, rice, bell peppers and scallions in a large bowl. To make the vinaigrette, stir together the sesame seeds, sesame oil and cumin in a medium bowl. Whisk in the lemon juice. Slowly whisk in the olive oil and add the salt. Toss the vinaigrette with the salad and season with salt to taste. Divide among 4 plates and serve.

Nutrition Facts : @context http, Calories 152, UnsaturatedFat 5 grams, Carbohydrate 21 grams, Fat 6 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 278 milligrams, Sugar 2 grams

BASMATI RICE SALAD WITH CURRANTS AND NUTS

Basmati Rice Salad with Currants and Nuts image

Categories Fruit Nut Rice Side Vegetarian Currant Lemon Pecan Walnut Healthy Vegan Persian New Year Parsley Simmer Bon Appétit Pescatarian Dairy Free Peanut Free No Sugar Added Kosher

Yield Serves 6 to 8 as a side-dish or 4 as a main-course

Number Of Ingredients 12

Ingredients

4 cups water
2 cups brown basmati rice
1 1/3 cups thinly sliced green onions
1 1/2 cups thinly sliced celery
3/4 cup minced fresh parsley
3/4 cup chopped pecans
1/2 cup dried currants
1/2 cup chopped walnuts
5 tablespoons olive oil
5 tablespoons lemon juice
3 tablespoons soy sauce
2 1/2 teaspoons ground cumin

Steps:

Combine 4 cups water and rice in large saucepan. Bring to boil. Cover; reduce heat and simmer until tender, about 35 minutes. Drain if necessary. Transfer rice to large bowl. Fluff with fork. Cool. Mix in green onions, celery, parsley, pecans, currants and walnuts.
Whisk olive oil, lemon juice, soy sauce and cumin in small bowl to blend. Pour over rice salad; toss to coat. Season to taste with salt and pepper and serve.

SESAME RICE

Sesame Rice image

THIS SIDE DISH is compatible with any meat entree you serve. One of my friends gave me this recipe many years ago. I made a few changes, and it has been a family favorite for a long time. This secret of the tasty flavor is the chicken broth. -Norma Poole Auburndale, Florida

Provided by Taste of Home

Categories Side Dishes

Time 1h

Yield 2 servings.

Number Of Ingredients 8

Ingredients

1 tablespoon sesame seeds
1 tablespoon butter
1/2 cup uncooked long grain rice
1/2 cup chopped celery
1/4 cup chopped onion
1 chicken bouillon cube
1/4 teaspoon salt
1-1/4 cups hot water

Steps:

In a medium skillet, saute sesame seeds in butter for 2-3 minutes or until golden. Add rice, celery and onion; saute until the rice is browned. Spoon into an ungreased 1-1/2-qt. baking dish. Dissolve bouillon and salt in water; pour over the rice mixture. Cover and bake at 325° for 50-60 minutes or until rice is tender.

Nutrition Facts : Calories 259 calories, Fat 8g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 941mg sodium, Carbohydrate 41g carbohydrate (2g sugars, Fiber 1g fiber), Protein 5g protein.

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