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Nutrition Facts**

Instructions

• STEP 1

  Using a strainer or colander, rinse the rice under cold, running water, then drain and transfer to a small saucepan. Add water and salt; bring the mixture to a boil over high heat.

  • ½ cup jasmine rice
  • 8 fl oz (1 cup) water
  • ¼ tsp salt

• STEP 2

  Once the liquid comes to a boil, stir the mixture, cover the saucepan, and reduce the heat to low. Cook the rice until the liquid is fully absorbed, 15-18 minutes. Once done, remove the rice from the heat and let it stand, still covered, for 5 minutes.

• STEP 3

  Peel and mince the garlic and ginger. In a large bowl, prepare dressing by whisking together the minced garlic and ginger, peanut butter, soy sauce, water, vinegar, curry, and pepper.

  • 1 clove garlic
  • 1 (1 inch) piece ginger root
  • 3 tbsp natural peanut butter
  • 2 tbsp soy sauce
  • 2 tbsp warm water
  • ½ tbsp rice vinegar
  • ½ tsp curry powder
  • ⅛ tsp crushed red pepper

• STEP 4

  Drain and rinse chickpeas. Place on paper towels and pat dry. Add to bowl with dressing.

  • 1 (15 oz) can garbanzo beans (chickpeas)

• STEP 5

  Add broccoli slaw to bowl.

  • 1 (12 oz) pkg broccoli slaw mix

• STEP 6

  Wash and dry bell pepper and green onions. Seed, julienne (cut into thin sticks), and add pepper to bowl. Trim and discard root ends, chop onions, and add to bowl.

  • 1 red bell pepper
  • ½ small bunch green onions

• STEP 7

  Toss salad until coated with dressing.

• STEP 8

  To serve, divide rice and salad between plates or bowls. Enjoy!