Easy Balsamic Chickpea Brown Rice Broccoli Salad Recipes

EASY BALSAMIC CHICKPEA, BROWN RICE & BROCCOLI SALAD

Easy Balsamic Chickpea, Brown Rice & Broccoli Salad image

Simplify prep time by adding broccoli florets to the same pot as the rice during the last 3 min of cooking. Substitute the grilled pepper for 1/2 cup chopped, jarred roasted red pepper.

Provided by mcleod

Categories Long Grain Rice

Time 15m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

1 red pepper
2 cups cooked long-grain rice
2 cups broccoli florets
1 (19 ounce) can chickpeas, drained and rinsed
2/3 cup balsamic vinaigrette dressing
1/2 teaspoon salt & pepper (or to taste)
1/4 cup toasted slivered almonds or 1/4 cup sunflower seeds

Steps:

Pre heat grill to medium-high heat. Place pepper directly on grill. Cook, turing as needed for 15 minute or until charred. put in bowl cover. remove skin and seeds chop pepper into pieces
Toss rice, broccoli, chickpeas, chopped pepper and dressing. season with salt and pepper top with almonds.
Serve warm or cold.

Nutrition Facts : Calories 508.1, Fat 26.2, SaturatedFat 4.3, Sodium 414.7, Carbohydrate 58.9, Fiber 7.7, Sugar 2.6, Protein 11.6

BROCCOLI SALAD

Broccoli Salad image

Make and share this Broccoli Salad recipe from Food.com.

Provided by Jacqueline Edmond

Categories Vegetable

Time 20m

Yield 8-10 serving(s)

Number Of Ingredients 7

Ingredients

1 -1 1/2 head broccoli
8 slices bacon, cooked, drained, chopped
1/4 lb shredded American cheese
1/2 red onion, chopped
1 cup Hellmann's mayonnaise
2 tablespoons cider vinegar
2 tablespoons sugar

Steps:

In a large bowl that can be covered, put first 4 ingredients; set aside.
To make dressing mix last 3 ingredients with a whisk in a medium bowl, then toss over broccoli mix.
Cover and chill until ready to serve.

BROCCOLI SALAD

Broccoli Salad image

Make and share this Broccoli Salad recipe from Food.com.

Provided by Graybert

Categories Vegetable

Time 10m

Yield 6 serving(s)

Number Of Ingredients 6

Ingredients

2 heads broccoli florets (washed and cut up)
1 finely chopped red onion
1 cup grated low-fat cheddar cheese
1/2 cup crisp bacon
1/2 cup light mayonnaise
1 dash vinegar

Steps:

Mix the mayonnaise and vinegar together.
Add remaining ingredients and mix well.
Marinate in fridge for at least one hour.
Serve and enjoy!

Nutrition Facts : Calories 136.5, Fat 10.2, SaturatedFat 2.6, Cholesterol 16.9, Sodium 400.9, Carbohydrate 4, Fiber 0.3, Sugar 1.7, Protein 6.9

WARM CHICKPEA AND BROCCOLI SALAD

Warm Chickpea and Broccoli Salad image

Serve this comforting salad as a main dish or as a side. The chick peas contribute a considerable amount of protein, manganese and folate to the dish.

Provided by Martha Rose Shulman

Categories dinner, weekday, salads and dressings

Time 2h15m

Yield Serves 4 as a main dish, 6 as a side

Number Of Ingredients 12

Ingredients

1/2 pound dried chickpeas (1 heaped cup), soaked for 6 hours or overnight in 1 quart water
Salt, preferably kosher, to taste
1/2 pound broccoli crowns, broken into florets
1/2 small red onion, sliced (optional)
1/4 cup chopped fresh parsley, or a combination of parsley and dill
2 ounces shaved Parmesan
1 tablespoon fresh lemon juice
1 tablespoon red=wine vinegar, champagne vinegar or sherry vinegar
1 teaspoon Dijon mustard
1 small garlic clove, minced or put through a press
Salt, preferably kosher, and freshly ground pepper
6 tablespoons extra-virgin olive oil, or 4 tablespoons olive oil and 2 tablespoons buttermilk or plain low-fat or nonfat yogurt

Steps:

Place the chick peas and their soaking liquid in a large saucepan and add enough water to cover by 2 inches. Add the bay leaf and bring to a boil. Reduce the heat, cover and simmer 1 hour. Add salt to taste and continue to simmer until the chick peas are tender, 30 minutes to an hour. Remove the bay leaf.
Meanwhile, place the red onions in a bowl and cover with cold water. Soak 5 minutes, then drain and rinse. Dry on paper towels.
Make the dressing. Mix together the lemon juice, vinegar, mustard, garlic, salt, and pepper. Whisk in the olive oil (or the oil and buttermilk or yogurt). Set aside.
When the beans are tender, add the broccoli. Turn up the heat, cover and simmer or steam (depending on how much water is left in the pan) 5 minutes, until the broccoli is tender but still bright. Drain the beans and broccoli and toss with the dressing. Add the herbs and the Parmesan, toss again, and serve warm.

Nutrition Facts : @context http, Calories 261, UnsaturatedFat 18 grams, Carbohydrate 5 grams, Fat 24 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 5 grams, Sodium 391 milligrams, Sugar 2 grams, TransFat 0 grams

BALSAMIC BROWN RICE SALAD

Balsamic Brown Rice Salad image

A very tasty cold salad that's easy to make. It is meant to be served cold but I find that it is also good at room temperature.

Provided by Annacia

Categories Rice

Time 1h

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

2 cups water
1 cup brown rice
1/4 cup red onion, diced
1/2 cup celery, diced
1/4 cup dried cranberries
1/2 cup balsamic vinaigrette dressing
1 tablespoon Splenda sugar substitute, granulated (or sugar if you prefer)

Steps:

In a saucepan, bring water to a boil.
Stir in rice, cover, and reduce heat to low.
Simmer for 45 to 60 minutes, or until done.
Transfer rice to a serving bowl.
Stir in onion, celery, cranberries, balsamic vinaigrette dressing, and Splenda.
Cover, refrigerate, and serve cold.

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