Summer & Salads go together. When it gets super HOT outside, eating salads and keeping hydrated is all I want to do. Sometimes I crave more than just veggies, fruit and meat in my salad. I want carbs !! Then I go in for rice, quinoa and cous cous salads and satisfy my carb craving ! I like this salad because it’s simple to make, satisfying and bursting with flavor and fiber which keep me full for a long time. Another bonus, it can be made ahead of time , bottled like pickles and mixed into rice when you need. Perfect Sunday prep for a busy weekday salad and it’s super simple to make. Chickpeas tossed in olive oil, red onion, lemon and mint flavored with sea salt cumin and curicumin aka turmeric. Curicumin is a powerful antioxidant that is fast becoming a super food and adding it to this salad adds super powers to it ! The salad mix is lightly sautéed on low flame to lengthen shelf life and improve flavor, but you can choose to just mix the ingredients raw without sauteing if you wish. Mix this refreshing salad mix to quinoa, couscous, semolina, or any cooked grain of your choice. It’s also perfect for that leftover rice that you don’t want to waste. Eat it warm or cold ! I prefer it at room temperature or slightly warmed up. Either way it’s spicy, tangy and refreshingly satisfying !! It’s the perfect picnic salad. the lemon acts as preservative and keeps it fresh outdoors without refrigeration. If you like chickpeas you may want to try my curried chickpea dish !
Diabetic Note : Chickpeas are considered a super food for diabetics. Bursting with fiber and antioxidants they have a low Glycemic Index ( GI ). Rice is high GI, but when you add lemon to the rice salad it lowers the GI of the dish making this a medium GI dish and diabetic friendly !
Sauteing the chickpeas salad mix !
Salad mix without the rice.
Mixed in with rice ! Mmmm delish !
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