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    Moroccan Chickpea Rice Salad

    -

    servings

    15 minutes

    active time

    15 minutes

    total time
    Start Cooking

    Ingredients

    3 cups cooked GF long grain rice (I used basmati rice)

    1/2 cup raisins

    1 large carrot, grated

    1 bell pepper, (any color)

    1/4 red onion, finely chopped

    14 oz. can chickpeas, drain and rinse well

    2 tsp. minced ginger

    1 garlic clove, minced

    1 tsp. GF ground cumin

    1 tsp. GF ground coriander

    1/2 tsp. GF turmeric powder (sometimes I add it to the water with rice while the rice is cooking)

    1/4 tsp. GF ground cinnamon

    1/2 tsp. Himalayan salt

    2 Tbsp. Fresh lemon juice

    2 Tbsp. Extra virgin olive oil

    1/4 cup chopped fresh cilantro or fresh mint or both

    Directions

    Place all the ingredients in the same order as listed in a large bowl

    Mix together, cover and set aside for 30 minutes or refrigerate overnight

    Mix just before serving and serve at room temperature

    -

    servings

    15 minutes

    active time

    15 minutes

    total time
    Start Cooking

    Ready to start cooking?

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    Ingredients

    3 cups cooked GF long grain rice (I used basmati rice)

    1/2 cup raisins

    1 large carrot, grated

    1 bell pepper, (any color)

    1/4 red onion, finely chopped

    14 oz. can chickpeas, drain and rinse well

    2 tsp. minced ginger

    1 garlic clove, minced

    1 tsp. GF ground cumin

    1 tsp. GF ground coriander

    1/2 tsp. GF turmeric powder (sometimes I add it to the water with rice while the rice is cooking)

    1/4 tsp. GF ground cinnamon

    1/2 tsp. Himalayan salt

    2 Tbsp. Fresh lemon juice

    2 Tbsp. Extra virgin olive oil

    1/4 cup chopped fresh cilantro or fresh mint or both

    Directions

    1

    Place all the ingredients in the same order as listed in a large bowl

    2

    Mix together, cover and set aside for 30 minutes or refrigerate overnight

    3

    Mix just before serving and serve at room temperature