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CURRIED RICE AND CHICKPEA SALAD

Simply Salads by Jennifer Chandler
Inspired by a dish served at one of my favorite health food stores, this salad is a perfect accompaniment for grilled lamb kabobs.
Makes 4 Dinner Or 6 Side Salads

 

SALAD

• 1 cup brown rice, cooked and cooled to room temperature
• 1 can (15 ounces) chickpeas, rinsed and drained
• 1 bag (8 ounces) Shredded Lettuce
• 1/2 red bell pepper, seeded and finely chopped
• 2 tablespoons slivered almonds, toasted
• Kosher salt and freshly ground pepper

In a large salad bowl, toss together the brown rice, chickpeas, Shredded Lettuce, red bell pepper, and almonds. Add the dressing to taste and gently toss. Season with salt and pepper to taste. Serve immediately
 

CURRY DRESSING

Makes About 1/2 Cup

• 1/4 cup freshly squeezed orange juice
• 2 tablespoons white wine vinegar
• 3 tablespoons extra-virgin olive oil
• 1/2 teaspoon curry powder

In a small bowl whisk together the orange juice, vinegar, oil, and curry powder until well combined.
 

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