Calories per serving:380
Fat per serving:9g
Saturated fat per serving:1g
Monounsaturated fat per serving:5.5g
Polyunsaturated fat per serving:1g
Protein per serving:8g
Carbohydrates per serving: 67g
Fiber per serving: 8g
Cholesterol per serving:0mg
Sodium per serving:360mg
Resistant starch per serving:4.1g
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
Preparation
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.
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.