Transform a bowl of brown rice into a Middle Eastern salad with the addition of chickpeas, mint, cumin and dates. The flavors really jazz up this healthy side dish. The dates in this recipe provide plenty of appetite-suppressing fiber, while the brown rice and chickpeas pack more than 4 grams of RS per serving.

Prep Time-15 Mins
Cook Time-5 Mins
Yield-4 servings
Ingredients
  • 2 tablespoons olive oil
  • 1/2 Vidalia or other sweet onion, thinly sliced (about 3/4 cup)
  • 1 (16-ounce) can chickpeas, rinsed and drained
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon salt
  • Freshly ground black pepper
  • 3 cups cooked brown rice
  • 1/2 cup chopped pitted dates
  • 1/4 cup chopped fresh mint
  • 1/4 cup chopped fresh parsley

How to Make It

Step 1

Heat oil in a large nonstick skillet over medium-high heat. Add onion, and cook, stirring often, about 5 minutes or until onion begins to brown. Remove from heat, and stir in chickpeas, cumin, and salt. Season to taste with freshly ground black pepper.

Step 2

Combine rice, onion-chickpea mixture, dates, mint, and parsley in a large bowl. Toss well until thoroughly combined. Serve warm or at room temperature.

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