Bombay Rice Salad
This exceptional rice salad is loaded with chickpeas, flavorful spices, and tasty vegetables – and don’t forget the simple curry, chutney mango and lemon dressing. A perfect sweet and savory blend with a dash of heat. Recipe courtesy of @IheartPublix.
- 0 - 30 Minutes
- Easy
- Serves 8
Method
Ingredients
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
- 5 oz canned chickpeas – rinsed and drained
- 1/4 cup toasted cashews – roughly chopped
- 4 oz pomegranate aril
How to make Bombay Rice Salad
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Prepare Tilda Ready to Heat Bombay Rice according to package directions.
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Whisk the dressing ingredients together and set aside.
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Add the rice, cucumber, bell pepper, onions, cilantro and chickpeas into a large bowl.
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Divide the rice between plates .
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Pour the prepared dressing over top and toss to combine.
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Top with the toasted cashews and pomegranate arils. Serve and enjoy!
