Rice ‘n’ chickpea salad

Prep 30 min
Plus Cooking time: 25 minutes
Makes 8 cups (2 L), about 8 servings

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1 cup
uncooked wild-and-white blend rice, see tip below
1/4 cup
large garlic clove, minced
1 1/2 tsp
dark sesame oil, or olive oil
1/2 tsp
pinch of
2 tbsp
541-mL can
drained chickpeas, or 2 cups cooked chickpeas
medium carrots, grated
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.

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.


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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