Description
Make this vibrant Persimmon Brown Rice Arugula Salad with creamy tahini dressing. A healthy, vegan, gluten-free, plant-based recipe featuring chickpeas and pistachios—perfect for fall and the holiday season.
Ingredients
Scale
Salad:
- 3 cups baby arugula
- 1 cup cooked brown rice, cooled
- 3 medium firm yet ripe fuyu persimmons, peeled, seeded, and sliced
- 1 (15-ounce) can chickpeas, rinsed, drained
- 1/3 cup pistachios, coarsely chopped
Tahini Dressing:
- 2 tablespoons tahini
- 2 tablespoons water
- 1 small lemon, juiced
- ¼ teaspoon smoked red paprika
- ½ teaspoon agave nectar
- ½ teaspoon minced fresh ginger
- 1 small clove garlic, minced
- Pinch salt (optional)
Instructions
- Mix together the arugula, rice, persimmons, chickpeas, and pistachios in a large salad bowl.
- In a small dish, whisk together the tahini, water, lemon juice, smoked paprika, agave nectar, ginger, and garlic until smooth.
- Drizzle dressing over salad and mix gently to distribute. Serve immediately.
-
Makes 6 servings (about 1 1/4 cups each).
- Prep Time: 10 minutes
- Category: Salad
- Cuisine: American, Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 262
- Sugar: 4 g
- Sodium: 18 mg
- Fat: 10 g
- Saturated Fat: 1 g
- Carbohydrates: 35 g
- Fiber: 8 g
- Protein: 4 g
