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Bombay Rice Salad

Michelle
Print Recipe
Servings 8

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

Instructions
 

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