Rice Salad with Chickpeas, Dates and Butternut Squash
Prep Time
10mins
Cook Time
10mins
Total Time
20mins
This salad makes a complete meal. You can keep make it ahead and keep it in the fridge for up to three days for fast lunches.
Servings: 6servings
Author: Mary Gillespie
Ingredients
3cups/ 750 ml cooked brown rice
2cups/ 500 ml cooked chickpeas
1cup/ 250 ml chopped dates
Dressing:
1/2cup/ 125 ml orange juice
1/4cup/ 60 ml olive oil
2tablespoons/ 30 ml honey
1/2teaspoon/ 2.5 ml salt
Squash:
1tablespoon/ 15 ml oil
1medium onionfinely chopped (about 1 cup / 250 ml)
3clovesgarlicfinely minced
1teaspoon/ 5 ml cinnamon
1teaspoon/ 5 ml coriander
1/2teaspoon/ 2.5 ml salt
1/2medium butternut squashpeeled and cut into 1/2-inch / 1.25 cm cubes (about 2 cups / 500 ml)
1/2cup/ 125 ml water
1/4teaspoon/ 1.25 ml ground pepper
1/4cup/ 60 ml sliced almonds
Instructions
Combine rice, chickpeas and dates in mixing bowl. Stir to combine evenily.
Dressing: In small bowl, stir together orange juice, olive oil, honey and 1/2 teaspoon / 2.5 ml salt. Pour over rice mixture and toss to mix thoroughly.
Squash: Heat a frypan over medium-low heat. When pan is heated, add oil and swirl to coat pan. Add onion and cook until soft- about 2-3 minutes. Add garlic and cook one minute longer. Do not let onions and garlic brown. If they start to brown, turn down the heat.
Add the cinnamon, coriander and salt. Stir to coat onions and cook for one minute, stirring to keep spices from sticking to pan and burning.
Add squash and stir to coat with onion mixture.Sprinkle with pepper. Add water and bring to a simmer. Cover and simmer on low for about 10 minutes, or until squash is tender but not mushy.
Remove lid. If there is still a lot of liquid remaining, simmer with lid off to let liquid evaporate.
Add squash mixture to rice and stir to combine evenly. Sprinkle with almonds and serve.
Can be refrigerated and served cold. The salad will keep in the fridge for 2-3 days.