Best 3 Rice Chickpea Salad Recipes

CHICKPEA-AND-BASMATI-RICE SALAD WITH TOASTED-SESAME-SEED VINAIGRETTE

Steps:

• To make the salad, toss together the chickpeas, rice, bell peppers and scallions in a large bowl. To make the vinaigrette, stir together the sesame seeds, sesame oil and cumin in a medium bowl. Whisk in the lemon juice. Slowly whisk in the olive oil and add the salt. Toss the vinaigrette with the salad and season with salt to taste. Divide among 4 plates and serve.

RICE CHICKPEA SALAD

Steps:

• Slice onions and fry in the olive oil until browned. Remove from pan.
• Chop red, green, yellow bell pepper and garlic and mix with cooked rice, chickpeas and corn.
• Pour in the vegetable stock, mix well and season with salt, pepper and paprica to taste.
• Mix in the browned onions (they should still be warm when mixed in!).
• Can be made ahead, but should be taken out of the fridge about one hour before serving for the flavors to develop.

WILD RICE AND CHICKPEA SALAD WITH HAM

Steps:

• 1. Fill a large saucepan three-quarters full of water and bring to a boil. Add the wild rice and 1 tablespoon of salt and simmer over moderate heat until the rice is tender and most of the grains have just split, 50 minutes. Drain and rinse the rice under cold water, then drain again. 2. Meanwhile, in a large bowl, whisk the lemon juice, vinegar, mustard, honey, curry powder, cumin and cayenne. Add the olive oil and whisk until combined. Toss in the chickpeas, ham, scallions, raisins and wild rice. Season the salad with salt, pepper and hot sauce, transfer to a bowl and serve.