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Curried Chickpea & Rice Salad with Sweet Gherkins 
Nutrition
Per serving (1/2 cup)
203 calories
4.5 g protein
40 g carbohydrate
2 g fiber
2.5 g fat
0 g saturated fat
0 g trans fat
0 mg cholesterol
476 mg sodium
Ingredients
| 10 oz (15 pickles) | Bay Valley® Brand Sweet Gherkins, reserving liquid |
| 1 tbsp | Olive oil |
| 1 tbsp | Curry powder |
| 1-1/2 cups (10 oz) | Chickpeas |
| 1-1/2 cups | Long grain rice or wild rice blend |
| 1-3/4 cups | Chicken stock (or water with 1/2 tsp salt added) |
| 1/2 cups | Brine from the pickles |
| 1 oz (1/4 cup) | Green onion, minced |
Procedure
- Choose 6 gherkins for garnish that are the same size, and fan each one by making parallel slits leaving the stem end intact. Set aside. Slice the remaining pickles into small even-sized pieces and set aside.
- Heat oil over medium heat in a large pan with a tight-fitting lid. Add curry powder and stir until the perfume of the spice is released. Add the chickpeas and the rice and cook about two minutes, stirring constantly, until the rice becomes slightly translucent. Add liquids to rice and bring to a simmer. Cover the pan and simmer gently about 15 minutes (or bake in a preheated 375°F oven for 17 to 20 minutes).
- Cool to room temperature and toss the rice mixture with sliced pickles and onions. Add salt to taste.
- Mound the salad in a bowl and decorate with the gherkin “fans.”
Yield: 10 Servings (1/2 cup per serving)
Nutrition
Per serving (1/2 cup)
203 calories
4.5 g protein
40 g carbohydrate
2 g fiber
2.5 g fat
0 g saturated fat
0 g trans fat
0 mg cholesterol
476 mg sodium
For questions or to place an order, click here to contact your Bay Valley Foods representative.
Curried Chickpea & Rice Salad with Sweet Gherkins
Ingredients
| 10 oz (15 pickles) | Bay Valley® Brand Sweet Gherkins, reserving liquid |
| 1 tbsp | Olive oil |
| 1 tbsp | Curry powder |
| 1-1/2 cups (10 oz) | Chickpeas |
| 1-1/2 cups | Long grain rice or wild rice blend |
| 1-3/4 cups | Chicken stock (or water with 1/2 tsp salt added) |
| 1/2 cups | Brine from the pickles |
| 1 oz (1/4 cup) | Green onion, minced |
Procedure
- Choose 6 gherkins for garnish that are the same size, and fan each one by making parallel slits leaving the stem end intact. Set aside. Slice the remaining pickles into small even-sized pieces and set aside.
- Heat oil over medium heat in a large pan with a tight-fitting lid. Add curry powder and stir until the perfume of the spice is released. Add the chickpeas and the rice and cook about two minutes, stirring constantly, until the rice becomes slightly translucent. Add liquids to rice and bring to a simmer. Cover the pan and simmer gently about 15 minutes (or bake in a preheated 375°F oven for 17 to 20 minutes).
- Cool to room temperature and toss the rice mixture with sliced pickles and onions. Add salt to taste.
- Mound the salad in a bowl and decorate with the gherkin “fans.”
Yield: 10 Servings (1/2 cup per serving)
Nutrition
Per serving (1/2 cup)
203 calories
4.5 g protein
40 g carbohydrate
2 g fiber
2.5 g fat
0 g saturated fat
0 g trans fat
0 mg cholesterol
476 mg sodium
For more information, please contact us at www.bayvalleyculinary.com or 1-800-558-4700.
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