Yield: 6 servings
3 cups arugula, lightly packed
1 cup cooked brown Jasmine rice, cooled
3 persimmons, chopped (may substitute with other seasonal sliced fruit, such as peaches, apples, or pears)
1 15-oz can chickpeas, rinsed, drained
2 tablespoons chopped fresh parsley
⅓ cup pistachios
2 tablespoons tahini
1 tablespoon extra-virgin olive oil
1 lime, zest and juice
¼ teaspoon smoked red paprika
½ teaspoon agave nectar
1 teaspoon minced fresh ginger
1 clove minced garlic
Pinch salt (optional)
1. Mix together the arugula, rice, persimmons, chickpeas, parsley and pistachios in a salad bowl.
2. Toss together the tahini, olive oil, lime juice and zest, paprika, agave nectar, fresh ginger, and garlic until smooth.
3. Fold dressing into salad and mix well to combine.
Nutritional Information per Serving:
262 kcal, 10 g fat, 1 g saturated fat, 0 mg cholesterol, 18 mg sodium, 35 g carbohydrates, 8 g fiber, 4 g sugar, 10 g protein.