Rice Chickpea Salad Recipes

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.

RICE AND CHICKPEA SALAD BOWL

Steps:

• Get every color on your plate for lunch with a bowl of this fresh Rice and Chickpea Salad made even quicker with Carolina® Ready to Heat Jasmine Rice microwavable Rice ready in 90 seconds! Step 1
• Prepare rice according to package directions; let cool. In a large bowl, toss together rice, oil, lemon juice, salt and pepper. Step 2
• Stir in chickpeas, tomatoes, yellow peppers, cucumbers and parsley.

STRAPATSADA WITH A CHICKPEA RICE SALAD

Steps:

• Shred tomatoes with a box grater (this should yield about 1 cup grated tomato).
• Heat oil over medium heat in a large skillet. Stir in 1 cup grated tomato and the garlic. Cook, stirring frequently, until tomatoes are broken down and most of the water is evaporated, about 7 minutes.
• Add eggs, 1/2 teaspoon salt, and 1/4 teaspoon pepper to tomato mixture. Cook until eggs are set, gently stirring, about 3 minutes. They should be soft but not watery. Fold in feta and oregano. Keep warm.
• Stir together rice, chickpeas, olives, parsley, lemon zest, and remaining 1/4 teaspoon each salt and pepper in a large bowl. Whisk together lemon juice and tahini in a small bowl and pour over rice mixture. Toss gently to coat. Serve egg mixture over rice mixture. If you like, sprinkle with additional tomato, oregano, and parsley.