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Chickpea Rice Salad with Spinach and Dried Cranberries.

Chickpea Rice Salad with Spinach and Dried Cranberries

Try this chickpea rice salad for a meal prep-friendly option that stays fresh and delicious for days in the fridge!
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Course: Salad
Cuisine: American
Keyword: chickpea salad, rice salad
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 6
Author: April

Ingredients

  • 1 can Chickpeas 240 ml
  • ⅓ cup Basmati Rice, uncooked
  • 2 Granny Smith apples, diced
  • 1 Cucumber, finely diced
  • 2 cups Spinach, finely chopped
  • ⅓ cup Pepitas pumpkin seeds
  • ⅓ cup Dried cranberries
  • ¼ cup olive oil
  • 2 tablespoon apple cider vinegar
  • 2 teaspoon maple syrup
  • 1 teaspoon Dijon mustard
  • 1 lemon, for juice
  • 3 pinches of Kosher salt

Instructions

  • Cook basmati rice according to package instructions. Once done cooking, set aside to cool.
  • While rice cooks, add apple, cucumber, spinach, pepitas and dried cranberries to a large bowl. Toss to combine. Whisk dressing ingredients together.
  • Add cooled rice to the bowl and combine. Add dressing overtop. Toss together.
  • Serve or put into meal prep containers and store in the fridge.

Notes

Yield: makes approximately 6 cups of salad.
Make ahead: made the rice the day before.
Leftovers: keep in the fridge for up to 3 days.
Nutrition information approximate and for 1 cup.
Nutrition Facts
Chickpea Rice Salad with Spinach and Dried Cranberries
Amount per Serving
Calories
353
% Daily Value*
Fat
 
13
g
20
%
Saturated Fat
 
2
g
13
%
Trans Fat
 
0.002
g
Polyunsaturated Fat
 
3
g
Monounsaturated Fat
 
8
g
Sodium
 
220
mg
10
%
Potassium
 
504
mg
14
%
Carbohydrates
 
50
g
17
%
Fiber
 
10
g
42
%
Sugar
 
18
g
20
%
Protein
 
11
g
22
%
Vitamin A
 
1032
IU
21
%
Vitamin C
 
8
mg
10
%
Calcium
 
73
mg
7
%
Iron
 
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
Calories
353
Nutrition Facts