Best 4 Curried Brown Rice And Chickpea Salad Recipes

**Indulge in a Delightful Culinary Journey with Curried Brown Rice and Chickpea Salad: A Symphony of Flavors and Textures**

Embark on a culinary adventure with our tantalizing Curried Brown Rice and Chickpea Salad, a harmonious blend of flavors and textures that will captivate your taste buds. This versatile dish, perfect for lunch, dinner, or a refreshing side, combines the nutty goodness of brown rice with the protein-packed chickpeas, all enveloped in a luscious curry dressing. With its vibrant colors and aromatic spices, this salad is a feast for both the eyes and the palate. Discover a symphony of flavors and textures in every bite, as the sweetness of raisins, the crunch of almonds, and the tangy zest of lemon harmonize perfectly. This article presents a collection of irresistible recipes that showcase the versatility of this delectable salad. From the classic Curried Brown Rice and Chickpea Salad to its innovative variations like the Mediterranean-inspired version with feta cheese and sun-dried tomatoes, or the Thai-inspired rendition with a spicy peanut dressing, there's a recipe here to suit every palate. Get ready to tantalize your taste buds and embark on a culinary journey that will leave you craving for more.

Check out the recipes below so you can choose the best recipe for yourself!

CHICKPEA CURRY WITH RICE

Chickpea Curry with Rice image

Provided by Ree Drummond : Food Network

Categories main-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 13

Ingredients

2 cups basmati rice
2 tablespoons vegetable oil
1 large onion, chopped
Kosher salt and freshly ground black pepper
2 teaspoons curry powder
2 cloves garlic, chopped
1 cup vegetable stock
Two 15-ounce cans chickpeas, drained and rinsed
One 13.5-ounce can coconut milk
1 to 2 tablespoons honey
1 to 2 tablespoons sriracha sauce
Naan bread, for serving
Chopped fresh cilantro, for garnish.

Steps:

Cook the basmati rice according to the package instructions.
Heat the oil in a medium skillet over medium-low heat. Add the onions, season with salt and pepper and cook until the onions are dark brown and caramelized, about 10 minutes. Stir in the curry powder and garlic and cook for 30 seconds. Pour in the vegetable stock and stir to scrape up all the brown bits in the pan. Add the chickpeas, coconut milk, honey and a squirt of sriracha. Bring to a boil, reduce the heat and simmer for 10 minutes. Taste and adjust the seasoning.
Warm the naan in the microwave. Serve the curry over the rice with the warmed naan. Garnish with the cilantro.

Nutrition Facts : Calories 534, Fat 22 grams, SaturatedFat 13 grams, Cholesterol 0 milligrams, Sodium 713 milligrams, Carbohydrate 79 grams, Fiber 5 grams, Protein 12 grams, Sugar 7 grams

CURRIED RICE SALAD

Curried Rice Salad image

This rice salad has it all in the flavor and texture department. I love the nuttiness of the rice blend paired with the peppery arugula, tart apricots and sweet curry vinaigrette.

Provided by Kardea Brown

Categories side-dish

Time 1h40m

Yield 4 to 6 servings

Number Of Ingredients 12

Ingredients

1 cup wild and long-grain rice blend
2 cups vegetable stock
Kosher salt and freshly ground black pepper
1/2 cup chopped dried apricots
1 large shallot, thinly sliced
2 tablespoons apple cider vinegar
1 teaspoon curry powder
1 teaspoon honey
6 tablespoons extra-virgin olive oil
3 cups baby arugula
1/2 cup toasted pine nuts
2 tablespoons chopped fresh mint

Steps:

Combine the rice, vegetable stock and 1/4 teaspoon salt in a medium saucepan. Bring to a boil; cover, reduce the heat to low and simmer until the liquid is absorbed and the rice is tender, 40 to 45 minutes. Stir in the apricots and shallot during the last 5 minutes of cooking.
Spread the rice in a single layer on a parchment paper-lined rimmed baking sheet to cool to room temperature, about 30 minutes.
Make the vinaigrette: Whisk together the vinegar, curry powder, honey, 1/4 teaspoon salt and 1/4 teaspoon pepper. Gradually whisk in the olive oil until combined.
Transfer the cooled rice to a serving bowl. Add the desired amount of the vinaigrette, then the arugula, pine nuts and mint, and toss to combine. Season with salt and pepper.

CURRIED CHICKPEA SALAD

Curried Chickpea Salad image

This dish is surprisingly good considering the ingredients are so simple, and it's a cinch to make. It's better to eat the same day, once you stir in the fresh herbs.

Provided by Tara Parker-Pope

Time 20m

Yield 4 servings

Number Of Ingredients 11

Ingredients

4 teaspoons best-quality olive oil
1 cup diced onions
1/2 teaspoon turmeric
1/2 teaspoon cumin
1/2 teaspoon coriander
1/4 teaspoon cayenne pepper (optional)
2 15-ounce cans chickpeas, drained and rinsed
4 teaspoons lemon juice, or to taste
1/4 teaspoon salt
Pepper to taste
2 tablespoons chopped fresh cilantro or parsley

Steps:

Heat a sauté pan large enough to easily hold the beans over medium heat. When hot, add the oil to heat, then add the onion and sauté until deeply colored, about 6 to 8 minutes, stirring periodically.
Add the turmeric, cumin, coriander and cayenne pepper (if using) and continue to sauté until the spices are aromatic and a bit toasted, about 3 minutes.
Add the chickpeas, lemon juice, salt and pepper and cook for another 5 minutes to blend the flavors.
Remove from heat and cool. Store in the refrigerator, or mix in the fresh cilantro or parsley and serve immediately.

Nutrition Facts : @context http, Calories 358, UnsaturatedFat 7 grams, Carbohydrate 53 grams, Fat 11 grams, Fiber 15 grams, Protein 16 grams, SaturatedFat 1 gram, Sodium 617 milligrams, Sugar 10 grams, TransFat 0 grams

CURRIED BROWN RICE AND CHICKPEA SALAD

CURRIED BROWN RICE AND CHICKPEA SALAD image

Categories Salad Bean

Number Of Ingredients 10

Ingredients

2 cups cooked brown rice
2 cups garbanzo beans (or 1 15-oz. can, rinsed and drained)
1 red bell pepper, diced
1/2 cup finely chopped red onion
1/3 cup raisins (I used dried currants)
1/2 cup chopped fresh cilantro
3 tablespoons fresh lime juice (juice of one lime) 2-3 teaspoons honey
3 tablespoons extra virgin olive oil
2 teaspoons curry powder
Salt & pepper

Steps:

Combine brown rice, chickpeas, bell pepper, red onion, raisins, and cilantro. Toss to combine. In a small bowl, whisk together lime juice, honey, olive oil, curry powder, salt & pepper. Pour dressing over rice mixture and toss to blend. Season with additional salt & pepper to taste.

Tips:

Cook the brown rice ahead of time. This will save you time when you're assembling the salad. You can cook brown rice in a rice cooker, on the stovetop, or in the microwave.
Use canned chickpeas for convenience. If you don't have any cooked chickpeas on hand, you can use canned chickpeas instead. Just rinse them well before using.
Make your own curry powder blend. If you don't have any curry powder on hand, you can make your own by combining ground cumin, coriander, turmeric, ginger, and chili powder. This will give you a more flavorful curry dressing.
Add other vegetables to the salad. This salad is a great way to use up leftover vegetables. You can add chopped carrots, celery, bell peppers, or broccoli to the salad.
Serve the salad cold or at room temperature. This salad is best served cold or at room temperature. You can make it ahead of time and store it in the refrigerator for up to 3 days.

Conclusion:

This curried brown rice and chickpea salad is a healthy and delicious salad that's perfect for a quick and easy lunch or dinner. It's packed with flavor and nutrients, and it's a great way to use up leftover rice and chickpeas. So next time you're looking for a healthy and flavorful salad, give this curried brown rice and chickpea salad a try!