Makes 8 Servings

2 cups cooked brown rice (short or long grain), cooled

1 (15-ounce) can chickpeas rinsed and drained

5 cups finely chopped kale

½ cup dried cranberries

Juice and zest of 1 lemon

1 ½ tablespoons red wine vinegar

3 tablespoons tahini (sesame-seed paste)

1 teaspoon freshly grated ginger

½ teaspoon smoked red paprika

Sea salt and black pepper (as desired)

Mix together rice, chickpeas, kale and dried cranberries in a large bowl. In a small bowl, mix together lemon juice and zest, red wine vinegar, tahini, ginger, paprika and sea salt and black pepper as desired. Pour dressing over salad and combine well. Mix well to resitribute ingredients before serving. Store in an airtight container for up to three days.

Note: This recipe is delicious served slightly warm, this can be accomplished by using freshly cooked hot rice.

Nutritional information per serving: 240 calories, 7 g protein, 5 g fat, 0 g saturated fat, 44 g carbohydrate, 7 g fiber, 11 g sugar, 32 mg sodium.

Source: Harvard Health,