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Rice Salad with Fennel, Orange and Chickpeas
FORKS OVER KNIVES7Ingredients
15Minutes
430Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 1/2 cups brown basmati rice
- 2 cups chickpeas (cooked, or one 15-ounce can, drained and rinsed)
- 1 fennel bulb (trimmed and diced)
- 1 Orange (zested, peeled, and segmented, zest and segments reserved)
- 1/4 cup white wine vinegar
- 1/2 tsp. crushed red pepper flakes
- 1/4 cup chopped parsley (finely)
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NutritionView More
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430Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories430Calories from Fat25 |
| % DAILY VALUE |
| Total Fat3g5% |
| Saturated Fat0.5g3% |
| Trans Fat |
| Cholesterol |
| Sodium340mg14% |
| Potassium690mg20% |
| Protein12g |
| Calories from Fat25 |
| % DAILY VALUE |
| Total Carbohydrate88g29% |
| Dietary Fiber11g44% |
| Sugars<1g |
| Vitamin A10% |
| Vitamin C80% |
| Calcium10% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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