Bauman College Programs

Author Topic: Rice and Garbanzo Bean Salad with Kale  (Read 1408 times)

Offline LauraL

  • Alumni
  • ***
  • Posts: 19
Rice and Garbanzo Bean Salad with Kale
« on: October 12, 2009, 03:19:00 PM »
This super nutritious salad is even better on the second day after the kale has been softened from the olive oil and lemon juice. Makes a great side dish for dinner and leftovers can be used for lunch.

  • 4 cups cooked long grain brown rice (I used brown Jasmine)
    1 to 2 cups cooked garbanzo beans
    2 cups chopped raw kale

    2 large carrots, diced
    ╝ cup chopped fresh chives or green onions

    Handful of fresh basil leaves, thinly sliced
    1/4 cup extra virgin olive oil

    1/2 lemon, juiced

    Herbamare or sea salt and freshly ground black pepper, to taste

Place all ingredients into a large bowl and toss together. Taste and adjust salt and pepper if needed. I made this with the rice slightly warm, but not too hot. 
This is also great with fresh chopped tomatoes if you have some on hand.


Serves 8
64% carbohydrates, 10% protein, 26% fat

Adapted from The Whole Life Nutrition« Kitchen
~ Laura