Bombay Rice Salad

Total Time

30 minutes

Yield

8 servings

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
  • 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 arils

Directions

  1. Prepare Tilda Ready to Heat Bombay Rice according to package directions.
  2. Whisk the dressing ingredients together and set aside.
  3. Add the rice, cucumber, bell pepper, onions, cilantro, and chickpeas into a large bowl.
  4. Divide the rice between plates.
  5. Pour the prepared dressing over top and toss to combine.
  6. Top with toasted cashews and pomegranate arils. Serve and enjoy!