Rice Salad with Red Peppers, Chickpeas, and Feta Cheese
3 cups cooked rice (preferably brown rice)
1 16-ounce can garbanzos, rinsed well and drained
3/4 cup finely diced feta cheese
2/3 cup roasted diced red peppers (store-bought or freshly roasted)
1/2 cup chopped fresh parsley
1/4 cup fresh dill or 2 t. dried, chopped dill
3 scallions, very thinly sliced
1/4 cup fresh lemon juice
2 garlic cloves, put through press or minced salt
1/4 cup olive oil
Combine the rice, chickpeas, feta cheese, peppers, parsley, dill, and scallions in a large bowl and toss well. Combine all the dressing ingredients in a jar with a tight-fitting lid and shake vigorously. Pour the dressing on the rice mixture and mix thoroughly. Let sit at least 1 hour or up to 8 hours before serving. Serve at room temperature.
Calories: 432; protein: 11 grams; fat: 20 grams; cholesterol: 19 milligrams.