This zesty salad perfectly captures what The Fat Resistance Diet recipes are all about: big, bold flavors and inflammation-fighting nutrition. This salad gets appetite satisfying flavor from exotic spices, lemon juice and fragrant sesame oil. Chickpeas are a great vegetarian source of protein making this basmati rice salad a complete meal.
1 cup cooked basmati rice
1 cup cooked or canned garbanzo beans (chick peas), drained and rinsed
1 red, yellow, or green bell pepper, freshly diced
½ cup chopped celery
2 tablespoons freshly ground flaxseeds
¼ cup finely chopped scallions
2 tablespoons chopped fresh parsley
2 tablespoons toasted sesame oil
Juice of 1 lemon
¼ teaspoon cumin
¼ teaspoon turmeric
¼ teaspoon salt
4 cups chopped arugula
1 teaspoon sesame seeds, for garnish
In a large bowl, combine the rice, garbanzos, pepper, celery, flaxseeds, scallions, and parsley. In a small bowl, whisk together the sesame oil and lemon juice, then add the cumin, turmeric, and salt. Pour the dressing over the salad and mix well. Serve over a bed of arugula and sprinkle with sesame seeds. Serves 2.