Directions:
- In a 2-quart saucepan bring salted water to a boil and add rice and boil, uncovered, stirring occasionally, until cooked, about 25 minutes. Drain rice in a colander and rinse under cold running water until cool. Drain rice well.
- In a saucepan of boiling salted water, blanch beans and carrots for 1 or 2 minutes, drain in a sieve and shock in ice bath. Drain vegetables well.
- In a large bowl whisk together lemon juice, mustard, salt, and pepper. Add oil in a stream and whisk until emulsified. Add rice, blanched vegetables, celery, bell pepper, scallions, and chickpeas, toss well and adjust seasoning. Add dill and parsley. Serve on bed of arugula.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 536.12 Kcal (2245 kJ) | ||
| Calories from fat | 237.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 26.4g | 41% | |
|---|---|---|---|
| Sodium | 596.65mg | 25% | |
| Potassium | 531.88mg | 11% | |
| Total Carbs | 66.07g | 22% | |
| Sugars | 5.46g | 22% | |
| Dietary Fiber | 5.42g | 22% | |
| Protein | 11.75g | 23% | |
| Vitamin C | 42.5mg | 71% | |
| Vitamin A | 1mg | 35% | |
| Iron | 14.6mg | 81% | |
| Calcium | 107.5mg | 11% | |
| Amount Per 100 g | |||
| Calories | 124.14 Kcal (520 kJ) | ||
| Calories from fat | 55.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.11g | 41% | |
|---|---|---|---|
| Sodium | 138.15mg | 25% | |
| Potassium | 123.15mg | 11% | |
| Total Carbs | 15.3g | 22% | |
| Sugars | 1.26g | 22% | |
| Dietary Fiber | 1.25g | 22% | |
| Protein | 2.72g | 23% | |
| Vitamin C | 9.8mg | 71% | |
| Vitamin A | 0.2mg | 35% | |
| Iron | 3.4mg | 81% | |
| Calcium | 24.9mg | 11% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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