Middle Eastern Rice Salad

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The dates in this recipe provide plenty of appetite-suppressing fiber, while the brown rice and chickpeas pack more than 4 grams of RS per serving.

Difficulty: Easy - for beginners
Serves: 4 Servings

Preparation time:
Cooking time:

Ingredients

2 tablespoons olive oil
1/2 Vidalia or other sweet onion, thinly sliced (about 3/4 cup)
1 (16-ounce) can chickpeas, rinsed and drained
1/2 teaspoon ground cumin
1/4 teaspoon salt
Freshly ground black pepper
3 cups cooked brown rice
1/2 cup chopped pitted dates
1/4 cup chopped fresh mint
1/4 cup chopped fresh parsley

Method

1. Heat oil in a large nonstick skillet over medium-high heat. Add onion, and cook, stirring often, about 5 minutes or until onion begins to brown. Remove from heat, and stir in chickpeas, cumin, and salt. Season to taste with freshly ground black pepper.

2. Combine rice, onion-chickpea mixture, dates, mint, and parsley in a large bowl. Toss well until thoroughly combined. Serve warm or at room temperature.

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