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.

under 7 mins

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)


  • 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.

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