Chick Pea & Basmati Rice Salad
Submitted by mdm
Colorful chickpea and basmati rice salad with three bell peppers and scallions, tossed in a sesame-cumin-lemon vinaigrette. A fresh, no-cook vegetarian side ready in 15 minutes.
YIELD
4 servingsPREP
15 minCOOK
20 minREADY
15 minThree colors of bell pepper, fluffy basmati rice, and tender chickpeas make this salad as gorgeous as it is satisfying.
The vinaigrette does all the work: toasted sesame seeds, sesame oil, cumin, lemon juice, and olive oil come together in a dressing that is nutty, bright, and just a little earthy.
No cooking required beyond the rice and chickpeas, so if you have those prepped ahead of time this whole bowl comes together in about 15 minutes.
Serve it as a side, pack it for lunch, or pile it high as a light vegetarian main.
Chef Tips
- Cook the basmati rice a day ahead and refrigerate. Cold rice holds its shape better and does not turn mushy when tossed with the vinaigrette.
- Toast the sesame seeds in a dry skillet until golden and fragrant. It only takes two minutes but doubles their flavor.
- Add a diced cucumber or handful of cherry tomatoes for extra crunch and freshness.
Ingredients
Directions
Toss together chick peas, rice, bell peppers, scallions in a large bowl.
Whisk together all the ingredients for the vinaigrette.
Toss with salad and season to taste.
Comments
I have made this recipe on several occasions and everyone always enjoys it.
Great as a meal on it's own because of the protein in the chickpeas and the vegetable, and rice.
I love the lemon, sesame and cumin together. I always add extra (lots of)sesame seeds for some crunch.
Great to see this comment and it sure sounds like a lovely dish. I have everything that this recipe calls for on hand, so I will definitely give this recipe a try. Happy Cooking :-)