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
Ingredients
-
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
Directions
-
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.
-
In a bowl, mix together rice, chickpeas, edamame, onions, and celery. Add the paste and the rest of the olive oil. Mix well.
-
Chill salad in fridge for 30 minutes. Salt to taste.
See what other Food52ers are saying.