Best 5 Curried Brown Rice And Chickpea Salad Recipes

Craving a delightful blend of flavors and textures? Look no further! Embark on a culinary journey with our meticulously crafted recipe for curried brown rice and chickpea salad. Dive into a symphony of wholesome ingredients, where fluffy brown rice meets tender chickpeas, kissed with a tantalizing blend of aromatic spices and tangy dressing. This vibrant salad is not just a feast for your taste buds but also a nourishing treat for your body. Get ready to transform your lunch break or dinner table with this delightful dish that promises to satisfy your cravings and leave you feeling energized and refreshed.

Here are our top 5 tried and tested recipes!

CURRIED CHICKPEA SALAD

Curried Chickpea Salad image

This dish is surprisingly good considering the ingredients are so simple, and it's a cinch to make. It's better to eat the same day, once you stir in the fresh herbs.

Provided by Tara Parker-Pope

Time 20m

Yield 4 servings

Number Of Ingredients 11

Ingredients

4 teaspoons best-quality olive oil
1 cup diced onions
1/2 teaspoon turmeric
1/2 teaspoon cumin
1/2 teaspoon coriander
1/4 teaspoon cayenne pepper (optional)
2 15-ounce cans chickpeas, drained and rinsed
4 teaspoons lemon juice, or to taste
1/4 teaspoon salt
Pepper to taste
2 tablespoons chopped fresh cilantro or parsley

Steps:

Heat a sauté pan large enough to easily hold the beans over medium heat. When hot, add the oil to heat, then add the onion and sauté until deeply colored, about 6 to 8 minutes, stirring periodically.
Add the turmeric, cumin, coriander and cayenne pepper (if using) and continue to sauté until the spices are aromatic and a bit toasted, about 3 minutes.
Add the chickpeas, lemon juice, salt and pepper and cook for another 5 minutes to blend the flavors.
Remove from heat and cool. Store in the refrigerator, or mix in the fresh cilantro or parsley and serve immediately.

Nutrition Facts : @context http, Calories 358, UnsaturatedFat 7 grams, Carbohydrate 53 grams, Fat 11 grams, Fiber 15 grams, Protein 16 grams, SaturatedFat 1 gram, Sodium 617 milligrams, Sugar 10 grams, TransFat 0 grams

EASY BALSAMIC CHICKPEA, BROWN RICE & BROCCOLI SALAD

Easy Balsamic Chickpea, Brown Rice & Broccoli Salad image

Simplify prep time by adding broccoli florets to the same pot as the rice during the last 3 min of cooking. Substitute the grilled pepper for 1/2 cup chopped, jarred roasted red pepper.

Provided by mcleod

Categories Long Grain Rice

Time 15m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

1 red pepper
2 cups cooked long-grain rice
2 cups broccoli florets
1 (19 ounce) can chickpeas, drained and rinsed
2/3 cup balsamic vinaigrette dressing
1/2 teaspoon salt & pepper (or to taste)
1/4 cup toasted slivered almonds or 1/4 cup sunflower seeds

Steps:

Pre heat grill to medium-high heat. Place pepper directly on grill. Cook, turing as needed for 15 minute or until charred. put in bowl cover. remove skin and seeds chop pepper into pieces
Toss rice, broccoli, chickpeas, chopped pepper and dressing. season with salt and pepper top with almonds.
Serve warm or cold.

Nutrition Facts : Calories 508.1, Fat 26.2, SaturatedFat 4.3, Sodium 414.7, Carbohydrate 58.9, Fiber 7.7, Sugar 2.6, Protein 11.6

CURRIED BROWN RICE SALAD

Curried Brown Rice Salad image

Whenever she needs a potluck salad, Carol Dodds turns to this tried-and-true favorite. "It's among my most requested recipes-everyone raves about it," she writes from Aurora, Ontario. "Folks love the crunch from the chopped apple and toasted almonds. And I love that I can cook the rice ahead...then it's just a few simple steps to complete it later."

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 6 cups.

Number Of Ingredients 9

Ingredients

4 cups cooked brown rice, cooled
1 cup chopped tart apple
1/2 cup raisins
1/2 cup chopped onion
1/2 cup slivered almonds, toasted
1/4 cup reduced-fat mayonnaise
1/4 cup fat-free plain yogurt
3 teaspoons curry powder
1/2 teaspoon salt

Steps:

In a large bowl, combine the rice, apple, raisins, onion and almonds. In another bowl, combine the remaining ingredients. Pour over rice mixture and stir to combine. Refrigerate for at least 1 hour before serving.

Nutrition Facts : Calories 205 calories, Fat 7g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 194mg sodium, Carbohydrate 32g carbohydrate (0 sugars, Fiber 4g fiber), Protein 5g protein. Diabetic Exchanges

CURRY RICE SALAD

Curry Rice Salad image

This healthy salad is a great for potlucks and entertaining-easy and delicious. It's a good way to use up leftover rice, too. I sometimes use a 50-50 mix of brown and white rice for extra fiber and flavor.

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 4 servings.

Number Of Ingredients 11

Ingredients

3 cups cooked long grain rice, cooled
1/2 cup sliced pimiento-stuffed olives
1/2 cup dry roasted peanuts
2 green onions, chopped
1/4 cup mayonnaise
2 tablespoons lemon juice
1 to 1-1/2 teaspoons curry powder
1/2 teaspoon ground mustard
1/4 teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon pepper

Steps:

In a large bowl, combine the rice, olives, peanuts and onions. In a small bowl, combine the mayonnaise, lemon juice and seasonings. Gently stir into rice mixture. Cover and refrigerate for at least 1 hour before serving.

Nutrition Facts : Calories 400 calories, Fat 24g fat (3g saturated fat), Cholesterol 5mg cholesterol, Sodium 731mg sodium, Carbohydrate 41g carbohydrate (1g sugars, Fiber 2g fiber), Protein 8g protein.

BROWN RICE SALAD

Brown Rice Salad image

A scrumptious salad bursting with flavor and textures is tossed with a creamy vinaigrette dressing!

Provided by dakota kelly

Categories Salad Grains Rice Salad Recipes

Time 2h20m

Yield 8

Number Of Ingredients 16

Ingredients

1 ⅔ cups uncooked brown rice
2 ½ cups water
1 cup low fat sour cream
1 tablespoon red wine vinegar
1 tablespoon fresh lime juice
2 teaspoons honey
½ teaspoon ground cumin
¼ teaspoon chili powder
¼ teaspoon salt
⅛ teaspoon black pepper
2 slices bacon
1 cup diced red bell pepper
1 cup chopped green onions
½ cup frozen green peas, thawed
¼ cup toasted almond slices
2 tablespoons chopped cilantro

Steps:

Place rice and water in a medium saucepan, and bring to a boil. Reduce heat to low, cover, and simmer 45 to 60 minutes.
In a medium bowl, mix the sour cream, red wine vinegar, lime juice, honey, cumin, chili powder, salt, and pepper. Refrigerate until ready to use.
Place bacon in a skillet. Cook over medium high heat until evenly brown. Drain, crumble, and set aside.
In a large bowl, mix the rice, dressing mixture, bacon, bell pepper, green onions, peas, almonds, and cilantro. Chill at least 1 hour before serving.

Nutrition Facts : Calories 202.9 calories, Carbohydrate 30.5 g, Cholesterol 13.7 mg, Fat 6.8 g, Fiber 3.3 g, Protein 5.4 g, SaturatedFat 2.8 g, Sodium 143.6 mg, Sugar 3.3 g

Tips:

To save time, use pre-cooked brown rice or chickpeas. You can also use canned chickpeas, but be sure to rinse and drain them well before using.
If you don't have curry powder, you can substitute a mixture of cumin, coriander, and turmeric.
For a spicier salad, add a pinch of cayenne pepper or red pepper flakes.
To make the salad more filling, add some chopped cooked chicken or tofu.
Serve the salad immediately, or store it in the refrigerator for up to 3 days.

Conclusion:

This Curried Brown Rice and Chickpea Salad is a delicious and healthy dish that is perfect for a quick and easy lunch or dinner. It is also a great way to use up leftover rice and chickpeas. The curry powder adds a flavorful and aromatic touch to the salad, while the vegetables and herbs add a refreshing crunch and brightness. This salad is sure to be a hit with everyone who tries it!