Curried Rice and Chickpea Salad

By devogirl

Fresh, ripe diced mango adds a vibrant color and special sweetness to this tasty salad. If you have cooked brown rice on hand, here's an opportunity to use it. I especially like brown basmati in this salad.

Ingredients

• 1 ripe mango
• 3 cups cooked rice
• 1 1/2 cups home-cooked chickpeas or 1 can, rinsed
• 1 red bell pepper, cut into 1/4-inch dice
• 1/4 cup minced scallions
• 1/3 cup golden raisins
• 1/3 cup toasted peanuts
• 2 Tbsp chopped fresh parsley or cilantro
• 2 Tbsp vegetable oil
• 2 Tbsp mango juice
• 1 Tbsp rice vinegar
• 1 Tbsp curry powder, hot or mild
• 1 tsp sugar
• 1 tsp salt
• 1/4 tsp freshly ground black pepper

Details

Servings 4

Preparation

Step 1

Dice mango into a bowl. Add the rice, chickpeas, bell pepper, scallions, raisins, peanuts and parsley. Set aside.

In a small bowl, combine oil, mango juice, vinegar, curry powder, sugar, salt and pepper. Mix well, then pour the dressing onto the salad and toss gently to combine. Taste and adjust the seasonings. Serve immediately or cover and refrigerate until needed.