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1
Make bouquet garni: Place cardamom pods, cloves and bay leaf in square of cheesecloth and tie with kitchen string.
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2
In large saucepan, bring 2 3/4 cups water to a boil.
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3
Add rice, 1/2 teaspoon salt, turmeric and bouquet garni and return to a boil.
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4
Cover, reduce heat to low and simmer until water is absorbed and steam holes appear in rice, about 20 minutes.
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5
Remove rice from heat and let stand, covered, 10 minutes.
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6
Place in large bowl, fluff with a fork and let stand until cool.
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7
While rice is cooking, preheat oven to 350F.
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8
Spread pine nuts on baking sheet and bake 1 minute; remove from oven and add coconut flakes.
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9
Bake until both are lightly browned, about 5 minutes.
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10
Set aside to cool.
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11
Remove bouquet garni from cooled rice, then add chickpeas and 1/2 cup Sesame Dressing and mix gently to blend.
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12
Let stand at least 10 minutes to blend flavors.
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13
Bring small saucepan of water to a boil.
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14
Add snow peas; cook 1 minute.
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15
Drain, rinse under cold running water and drain again.
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16
Cut each snow pea on diagonal into thirds.
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17
Stir toasted pine nuts and coconut, snow peas, carrots, cilantro, pepper and remaining salt into rice mixture.
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18
Add re-maining dressing; toss to blend.
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19
Serve over salad greens with Tofu Raita on the side.
