Chickpea, Rice & Tabouli Salad
3/4 c cooked black or brown rice (black rice = more antioxidants!)
3/4 c cooked garbanzo beans
3/4 c tabouli
2 large carrots, peeled, diced
1 c sugar snap peas
1 c green beans, snapped
1/2 c marinated artichoke hearts, chopped
1 small cucumber, chopped
I steamed the carrots, snap peas, and green beans for about a minute and then ran them under cold water before adding (I like how it releases the sugars, but it’s not really necessary). You may want to chill for a while before serving.
Serves 4-6.
