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Michelle

Bombay Rice Salad

Print Recipe
Servings: 8
Ingredients Method

Ingredients
  

DRESSING
  • 6 oz mango chutney
  • 3 - 4 tbsp fresh lemon juice
  • 1 tsp curry powder
RICE SALAD
  • 2 pouches TILDA® READY TO HEAT BOMBAY RICE - heated according to package directions
  • 1 cup cucumber - chopped
  • 1/2 cup bell pepper - chopped
  • 1/4 cup fresh cilantro - chopped
  • 2 green onions - chopped
  • 1/4 cup red onion - chopped
  • 15.5 oz canned chickpeas - rinsed and drained
  • 1/4 cup toasted cashews - roughly chopped
  • 4 oz pomegranate arils

Method
 

  1. Whisk the dressing ingredients together and set aside.
  2. Add the rice, cucumber, bell pepper, onion, cilantro and chickpeas to a large bowl.
  3. Pour the prepared dressing over top and toss to combine.
  4. Top with the toasted cashews and pomegranate arils. Serve and enjoy!