Rice 'n' chickpea salad

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30 min


8 cups (2 L), about 8 servings

* PLUS Cooking time: 25 minutes


  • 1 cup uncooked wild-and-white blend rice , see tip below
  • 1 lemon
  • 1/4 cup tahini
  • 1 large garlic clove , minced
  • 1 1/2 tsp dark sesame oil , or olive oil
  • 1/2 tsp salt
  • pinch of cayenne pepper
  • 2 tbsp water
  • 541-mL can drained chickpeas , or 2 cups cooked chickpeas
  • 2 medium carrots , grated
  • 2 green onions , sliced
  • 1/2 cup lightly packed fresh sprigs parsley , stems removed


  • 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.

Nutrition (per serving)

  • Calories
  • 217,
  • Protein
  • 7.4 g,
  • Carbohydrates
  • 35.3 g,
  • Fat
  • 5.9 g,
  • Fibre
  • 2.9 g,
  • Sodium
  • 357 mg.

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.