FoodWage
BROWN RICE & CHICKPEA SALAD
If you have leftover brown rice, make this simple brown rice and chickpea salad by Cooking Light. Fluffy brown rice, tender chickpeas and sweet cherries are tossed in a yummy vinaigrette. Make a batch of these ahead of time and you can have a convenient grain salad bowl for lunch.
Ingredients for servings
-
2 cup cooked brown rice certified gluten-free if necessary)
-
0.25 cup green onions chopped
-
0.25 cup fresh basil chopped
-
3 tbsp extra-virgin olive oil
-
2 tbsp white balsamic vinegar
-
0.5 tsp salt
-
0.25 tsp freshly ground black pepper
-
32 cherries pitted and quartered
-
15 oz canned unsalted chickpeas rinsed and drained
-
2 oz goat cheese crumbled (about 0.5 cup)
Directions
Reheat brown rice on the stove-top or in the microwave.
Place rice in a medium bowl. Stir in onions and next 7 ingredients through chickpeas.
Sprinkle evenly with goat cheese.