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Retailer coated in an hermetic container for as much as 3 days within the refridgerator.
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Preheat the oven to 400°F and line a big baking sheet with parchment paper.
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In a big bowl, stir the cooked cooled rice with greek yogurt, olive oil and turmeric till properly mixed.
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Unfold the pre-cooked rice on a big baking sheet lined with parchment paper. Bake for 30-35 minutes or till the rice is crispy. Permit to chill fully.
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In a small bowl or jar, whisk collectively the dressing components.
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In a big bowl, place the chickpeas, cucumbers, tomatoes, crimson onion, kalamata olives and parsley. Add the crispy rice on prime, pour the dressing over the salad and gently toss to mix.
Serving: 2cups, Energy: 333kcal, Carbohydrates: 39g, Protein: 8g, Fats: 17g, Saturated Fats: 2g, Polyunsaturated Fats: 2g, Monounsaturated Fats: 11g, Ldl cholesterol: 0.4mg, Sodium: 511mg, Potassium: 426mg, Fiber: 5g, Sugar: 3g, Vitamin A: 941IU, Vitamin C: 18mg, Calcium: 73mg, Iron: 2mg
Vitamin info offered is an estimate. It should range based mostly on cooking technique and particular components used.
