Bright and Fresh Chickpea Salad

April 19, 2011
0 Ratings
  • Serves 3-4
Author Notes

One part of Farmers Market Saturdays is coming home and making lunch out of all the produce left in the kitchen from last week. I must use the old stuff before touching the new! I had a lot leftover this week and managed to make a very delicious salad from it.

This salad is light, fresh tasting, crunchy and nutritious. The dressing is slightly spicy and dances on your tongue. I used leftover white basmati rice, but I can imagine that any sort of rice will be great, or even another grain like quinoa or kamut that you may have sitting around. We put the leftovers on pita bread for crunchy, delicious sandwiches. —CassieCosmic

What You'll Need
  • 2 cups cold, cooked chickpeas
  • 1 cup cold, cooked rice
  • 1 medium carrot
  • 1/2 zucchini
  • 1/2 tomato
  • 1/2 bunch green onion
  • 1-2 romaine lettuce leaves
  • 1/2 jalapeno, seeds and ribs removed
  • 2 cloves garlic
  • 3 tablespoons or so minced fresh parsley
  • small chunk ginger, skin removed
  • 1 tablespoon fresh squeezed lime juice
  • 1 teaspoon stone ground or Dijon mustard
  • 1/4 cup olive oil
  1. Chop the carrot and zucchini into very small pieces. Dice the green onions and tomato and tear the romaine lettuce into bite size pieces. Toss in a bowl along with the chickpeas and rice.
  2. Roughly chop the jalapeno, garlic clvoes, parsley and ginger and add to a food processor. Pulse a couple of times, then add in the lime juice, dijon mustard and olive oil. Combine until they form a thick, creamy dressing.
  3. Pour the dressing over the vegetables and mix thoroughly. Let sit at room temperature or in the refrigerator for about fifteen minutes before enjoying.

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