Rice Salad with Mango and Chickpeas

Note/Suggestions:  If you do not have tahini in the pantry, you can use a creamy all natural nut or soy butter of your choice instead.  Makes 4-6 servings

Ingredients:

  • 1 Tbsp of tahini or creamy nut butter
  • 1 cup plain yogurt
  • 1/4 orange juice
  • 2 tsp lemon or orange zest
  • 2 tsp grated ginger
  • 1 clove garlic, grated
  • 1 tsp ground cumin
  • 1 tsp of paprika
  • 1 16oz can of chickpeas drained and rinsed well
  • 1 ripe mango, peeled, pitted and cubed
  • 1/4 cup sundried tomatoes, dry packed, minced (optional)
  • 2 cups of cooked brown rice, cooled
  • 1/4 toasted slivered or chopped almonds (optional)
  • 2 Tbsp minced chives
  • 2 Tbsp minced basil

Directions:

  1. In a blender or food processor, combine the tahini and next seven ingredients until smooth.
  2. In a large bowl, combine the or chickpeas, mango, sundried tomatoes and rice.
  3. Add dressing and mix. Stir in almonds, chives and basil. Season with salt and ground black pepper.
  4. Serve cold on a bed of greens or just by itself.