Rice ‘n’ chickpea salad
Prep 30 min
Plus Cooking time: 25 minutes
Makes 8 cups (2 L), about 8 servings
Updated Nov 24, 2014
ChatelaineIngredients
Instructions
- Cook rice according to package directions just until tender, as rice continues to soften in salad. Drain. Finely grate peel from half a lemon and squeeze out 2 tablespoons (30 mL) juice. Stir tahini with peel, garlic, sesame oil, salt and cayenne. Then stir in lemon juice and water to make a thick but pourable dressing. Recipe can be made to this point, then ingredients covered separately and refrigerated for up to 1 day.
- The day salad is to be served, stir rice with chickpeas and tahini dressing. Stir in carrots and green onions. Finely chop parsley and add. Salad is good served at room temperature or chilled.
Blending Mideast flavors of chickpeas, lemon and sesame with lusty wild and white rice makes a salad perfect for vegetarians in the crowd, but appeals to all.
Shopping tip
Supermarkets sell packages of white-and-wild rice mixtures at a fraction of the cost of wild rice. Wehani and brown rice are also good choices. Cook each according to package directions.
Nutrition
Calories 217, Protein 7.4 g, Carbohydrates 35.3 g, Fat 5.9 g, Fibre 2.9 g, Sodium 357 mg.
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