Print Portions:
6
Serving
Size:
3/4 cup
- Diet
Types:
- CKD non-dialysis
- Diabetes
- Dialysis
- Lower Protein
- Vegetarian
- Heart Healthy
- Gluten-free
Ingredients
- 1/2 cup brown rice, dry
- 15 ounces canned chickpeas
- 1/2 cup fresh parsley
- 1/4 cup fresh lemon juice
- 3 tablespoons olive oil
- 1/2 teaspoon black pepper
- 1 medium red bell pepper
- 1 Roma tomato
- 1/2 medium red onion
- 1 small English cucumber
- 2 tablespoons crumbled feta cheese
Preparation
- Cook brown rice according to directions and set aside.
- Rinse and drain chickpeas. Chop the parsley.
- In a large bowl, add parsley, lemon juice, olive oil and black pepper. Whisk together to make the vinaigrette.
- Chop the bell pepper, tomato, onion and cucumber and add to bowl with vinaigrette.
- Add in cooked rice and chickpeas, stir to combine.
- Top with crumbled feta.
- Let sit 30 minutes to an hour prior to serving for flavors to fully develop.
Helpful hints
Serve cold or at room temperature.
This recipe can be made in advance and kept in the fridge for up to 3 days.
Submitted by: ²ÝÝ®ÊÓƵ dietitian Elyse from Virginia
Nutrients per serving
Calories 154
Protein 5 g
Carbohydrates 29 g
Fat 2 g
Cholesterol 0 mg
Sodium 95 mg
Potassium 184 mg
Phosphorus 114 mg
Calcium 25 mg
Fiber 4.4 g
Added Sugar 0 g
Kidney and kidney diabetic food choices
2 starch1/2 vegetable, medium potassium
Carbohydrate choices
2
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