1cupChickpeas(½ of a 15 oz. can), rinsed and drained
¼cupCilantro– finely chopped
2tbspsAlmondsSliced – toasted
For the dressing:
3tbspsLime juice(from one medium sized lime)
2tbspsAgavenectar (original recipe used honey)
2tbspsExtra virgin olive oil
2tspsCurry powder(I used MTR brand curry powder)
to tasteSalt Pepper&
Cook brown rice and set aside in a wide bowl to cool. (I use 1:2 rice:water ratio-bring the mixture to a boil and simmer covered for 25-30minutes until all the water is absorbed and rice is completely cooked).
Add all the other ingredients for the salad except for the toasted almonds to the rice and mix gently to combine. In a small bowl, whisk all the ingredients listed under dressing.
Pour the dressing over the rice and mix gently, taking care not to mush the grains. Garnish with toasted almonds and serve either at room temperature or chilled.
Let’s check what my fellow marathoners have been cooking up for Day 6 of BM#6 (Can’t believe we are almost at the end of the marathon—time just flies!!).