Curried Rice and Chickpea Salad

By devogirl

This has become a staple in my recipe library over the past year. It doesn't take a whole lot of effort to throw together and the flavor is great. I've taken it to a few potlucks and it always disappears pretty quickly. I got the recipe out of Robin Robertson's "Quick-Fix Vegan: Healthy, Homestyle Meals in 30 Minutes or Less" Cookbook.

Ingredients

• 1 ripe mango, cut into bit sized chunks
• 3 cups cooked rice (I used a wild rice blend here, but I like brown basmati too)
• 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 (I used dried currents)
• 1/3 cup toasted peanuts (I used almonds)
• 2 Tbsp chopped fresh parsley or cilantro
• 2 Tbsp vegetable oil
• 2 Tbsp mango juice
• 1 Tbsp rice vinegar
• 1 Tbsp curry powder
• 1 tsp sugar
• 1 tsp salt
• freshly ground black pepper to taste

Preparation

Step 1

Combine mango, rice, chickpeas, bell pepper, scallions, raisins, peanuts and parsley or cilantro in large bowl. Mix remaining ingredients in a small bowl. Pour dressing over salad and stir to combine.