*Wild Rice Beet Chickpea Salad

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This recipe has been modified to support a balanced meal plan. More info here.

Makes 3 servings. Each serving provides:
1 grain    1 protein   8 oz veg   2 oz fruit   ½ fat serving

Aprx Nutrition For One Serving
Cal: 534   Protein: 21g   Carbs: 86g   Fat: 14g   Fiber: 15.9g

Salad Ingredients

Use a combination of vegetables to equal 24 oz.

  • 12 oz cooked wild rice (how to cook)
  • 12 oz chickpeas* (canned or cooked)  
  • 12 oz cooked diced beets
  • 8 oz raw cauliflower rice
  • 2 oz sweet or green onion
  • 2 oz mandarin orange sections, drained (topping)
  • 1 ½ oz walnuts (topping)
  • 1 recipe dressing (included)

Dressing       

  • 6 Tbsp rice vinegar
  • 3 Tbsp flavored vinegar* 
  • 1 Tbsp Dijon mustard
  • 1 Tbsp ume plum vinegar
  • 1 tsp sambal oelek chili sauce, optional 

Instructions

  1. To make the dressing, put the ingredients into a personal blender and blend until smooth then set aside.
  2. Add to a large bowl, the wild rice, the vegetables, and chickpeas. Toss well to combine.
  3. Add the salad dressing and toss to incorporate. It’s ideal to refrigerate overnight to infuse the flavors. Also, the raw vegetables will release some of it’s natural juices that will combine with the dressing.
  4. Divide salad into 3 equal servings. Garnish with mandarin orange and walnuts.
  5. Keep leftovers in refrigerator, up to 5 days.

Notes/Variations

  • I use Evoolution Cranberry Pear or Cara Cara Orange Vanilla white balsamic vinegar. Use what you find appealing.
  • Substitute chickpeas with white kidney beans or other protein (like tofu cubes).
  • Have the protein served on the side rather that tossed in the salad.
  • It’s convenient to use Dole, snack size mandarin orange sections packed in juice, drained.