Chickpea and Turmeric Rice Salads
Updated: May 18
Disclosure: This post may contain affiliate links
Looking for a way to shake up your protein besides a gritty protein smoothie? Leave your shaker bottle at home and make these Chickpea and Turmeric Rice Salads!
These salads are packed with protein and fiber, which helps keep you satiated throughout the day. The way they get their impressive nutrient content is from legumes, specifically chickpeas. Chickpeas appear in three forms in this recipe. The beans themselves, the rice, and the optional, but not really, dollop of hummus I like to add before serving.
For this recipe, I used Eat Banza chickpea rice. It’s a great, high protein rice alternative. Don’t get me wrong, I love regular rice as well, but as someone who works out a lot, I like getting a little extra protein in where I can. If you’d rather not use chickpea rice, no problem! This recipe works well with nearly any grain. Brown rice or quinoa make excellent, high protein substitutions.
If you’re like me and spend a good amount of time in the gym, you’ll also love this salad’s anti inflammatory properties. The turmeric in the rice has been used for centuries to help heal body ailments. This highly pigmented slice has been known to reduce swelling, help in preventing Alzheimer’s, and possible aid in depression symptoms. It also just makes the rice bright yellow. If you’ve seen my other recipes, you know how excited I get about crazy colored food.
Ditch the the sad, dry protein in the back of your drawer and make a few of these Chickpea and Tumeric Rice Salads on Sunday so you can have a weeks worth of satisfying lunches ready to go.
If you make this recipe or any others on my blog, tag me in a photo on Instagram @figisisters . I would love to see your recreation!
Makes about 3 servings
96 g - Dry, Chickpea Rice - Sub grain of choice
170 g - Yellow Onion - Diced
2-3 Cloves - Garlic - Minced
1 x 15 oz Can - Cooked Chickpeas - Drained and rinsed
200 g - Frozen, Riced Cauliflower
40 g - Dried Cranberries
84 g - Feta - Sub vegan feta or kalamata olives for vegan
30 g - Almonds - Roughly chopped
80 g - Arugula
2 tsp - Salt - Plus more to taste
2 tsp - Black Pepper - Plus more to taste
½ tsp - Garlic Powder
¼ tsp - Turmeric
¼ tsp - Cumin
¼ tsp - Cinnamon
¼ tsp - Smoked Paprika
Cook chickpea rice according to the package*. Set aside.
Using a nonstick method of choice (i.e. oil, cooking spray, nonstick cookware, etc), add onion and garlic to a pan over medium heat. When onion becomes translucent and the garlic is fragrant, add in frozen cauliflower rice. Saute until cooked through.
Turn heat to low. Add cooked chickpea rice and remaining spices. Stir until everything is fully coated in the spices.
Remove from heat and allow to cool.
To bowls or tupperware, lay down a layer of arugula, add the rice mixture and remaining ingredients. Before serving, add hummus and squeeze over fresh lemon juice.
Store in the fridge for up to 4 days.
For more flavorful rice, cook it in broth.
Need another way to get your protein in? How about these Honey Lemon Ginger Protein Puddings ?