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| Servings |
bowls
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Ingredients
- ⅔ cup brown rice , rinsed
- 2 cups vegetable broth , low sodiu
- 1 medium apple , cored and chopped
- 1 cup red seedless grapes , halved
- ⅔ cup celery , chopped
- 1 15 oz can chickpeas , drained and rinsed
- 4 cups chopped romain lettuce
- ½ cup walnuts , chopped
- 4 tbsp plain, non-fat Greek yogurt
- 2 tsp dijon mustard
- ½ tsp lemon zest
- 1 tsp lemon juice
- ½ tsp sea salt
- black pepper
Ingredients
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Instructions
- Cook the rice: combine the rice and broth in a small pot over medium heat. Bring to a boil, and reduce heat to low, simmering for 30 to 45 minutes. Set aside.
- In a medium bowl, combine the apple, grapes, celery, and chickpeas.
- Divide the rice and lettuce among 4 bowls. Top with the chickpea mixture and walnuts.
- Make the dressing: whisk together the Greek yogurt, mustard, lemon zest, lemon juice, salt and pepper. Drizzle over the bowls. Enjoy!