BLACK RICE SALAD WITH CHICKPEAS (New American, Vegan)


 


 

Ingredients  ( 4 servings )


1 cup black rice     2 cups dried chickpeas     Plenty of chopped Italian parsley


6-8 radishes     ½ medium red onion     2 tbsp lemon juice     1 tbsp white wine or rice vinegar


1/3 cup olive oil     Salt, pepper


Optional: Pumpkin or sunflower seeds for garnish

 



Instructions


1.  Soak the dried chickpeas overnight.  Boil until cooked. The chickpeas should be cooked but firm when done. Drain. If you will use canned chickpeas, skip this step and just wash and drain.


2.  Put the black rice in a pot and cover with water by an inch or two. Bring to a boil and reduce the heat to medium-low.  Simmer for about 20 minutes until tender. Drain.


3.  Peel the radishes in stripes. Chop finely or roughly.


4.  Dice finely the red onion and Italian parsley.


5.  Add the red onion, salt, pepper, lemon juice and vinegar in a bowl. Mix and let it rest for about 15 minutes.


6.  Whisk in the olive oil.


7.  Put the chickpeas, black rice, radishes and parsley into a salad bowl. Pour as much sauce as you like over the salad. You can keep the remaining sauce in the refrigerator to use with another salad.

 

8.  Mix the salad.


9.  Sprinkle with pumpkin or sunflower seeds during serving (if you are using).


Notes: I soak a large quantity of dry chickpeas overnight, boil them the next day and keep them in the freezer to add to salads or make other chickpea dishes.

 

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