Black rice and chickpea salad

By • April 6, 2014 0 Comments

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Author Notes: This is a glorified bean salad. I generally like bean salads but I find them too acidic (so this is a bean salad without acid). Feel free to sub any ingredient (well, except the onions, celery, garlic, and chickpeas). This salad tastes best topped with feta and fresh parsley.Sweets


Serves 4

  • 2 cups forbidden rice, cooked
  • 2 cups cooked chickpeas (or canned)
  • 1 small onion, minced
  • 2 celery stalks, minced
  • 2 garlic cloves, minced
  • 1 cup edamame
  • 2 tablespoons olive oil, divided
  • salt to taste
  1. Place minced garlic with a pinch of salt in a mortar and pestle. Pound until a paste forms. Add one tablespoon of olive oil, and mix until the paste loosens.
  2. In a bowl, mix together rice, chickpeas, edamame, onions, and celery. Add the paste and the rest of the olive oil. Mix well.
  3. Chill salad in fridge for 30 minutes. Salt to taste.

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