Mango Chickpea Rice Salad
A fresh and flavour-packed chopped rice salad made with chickpeas, mango, feta, parsley, and a lemon garlic dressing. Perfect for easy meal prep lunches all dang week.
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Servings: 4
Ingredients
- 3 cups cooked basmati rice
- 1 can chickpeas 540ml
- ¾ cup feta cheese crumbled
- ⅓ cup dried currants
- ½ cup flat leaf parsley chopped
Dressing
- ¼ cup olive oil
- 1 lemon juiced
- 2 teaspoon red wine vinegar
- 1 garlic clove grated
- Kosher salt and fresh pepper to taste
Instructions
- Add all ingredients in a large bowl. Whisk dressing ingredients together.
- Toss salad ingredients together with dressing. Place in meal prep containers.
- Good for 3-4 days in the fridge.
Notes
Yield: makes about 8 cups of salad
Good for 3-4 days in the fridge.
Nutrition Information approximate and for 2 cups of salad:
Nutrition Facts
Mango Chickpea Rice Salad
Amount per Serving
Calories
513
% Daily Value*
Fat
23
g
35
%
Saturated Fat
6
g
38
%
Polyunsaturated Fat
3
g
Monounsaturated Fat
12
g
Cholesterol
25
mg
8
%
Sodium
707
mg
31
%
Potassium
429
mg
12
%
Carbohydrates
65
g
22
%
Fiber
8
g
33
%
Sugar
8
g
9
%
Protein
15
g
30
%
Vitamin A
785
IU
16
%
Vitamin C
25
mg
30
%
Calcium
227
mg
23
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Calories
513
Nutrition Facts