Best 2 Chickpea And Basmati Rice Salad With Toasted Sesame Seed Vinaigrette Recipes

## Chickpea and Basmati Rice Salad with Toasted Sesame Seed Vinaigrette: A Delightful Blend of Flavors and Textures

Welcome to a culinary journey that will tantalize your taste buds and leave you craving for more. Embark on a delightful adventure with our chickpea and basmati rice salad, a vibrant and flavorful dish that combines the goodness of chickpeas, basmati rice, and a tantalizing toasted sesame seed vinaigrette. This wholesome salad offers a symphony of textures and flavors, making it a perfect meal for lunch, dinner, or even as a refreshing side dish.

In addition to the main recipe, we'll also guide you through variations and additional recipes that will elevate your salad experience. From a refreshing cucumber and mint salad to a tangy red cabbage slaw, these accompaniments will add a burst of color and flavor to your meal. And for those who love a spicy kick, we have a fiery chili oil recipe that will set your taste buds ablaze.

So, get ready to embark on a culinary adventure with our chickpea and basmati rice salad with toasted sesame seed vinaigrette. Let's dive into the world of flavors and create a dish that will leave you and your loved ones asking for seconds.

Here are our top 2 tried and tested recipes!

COLD RICE SALAD

Cold Rice Salad image

Provided by Melissa d'Arabian : Food Network

Categories side-dish

Time 50m

Yield 4 servings

Number Of Ingredients 9

Ingredients

1 1/2 cups long-grain white rice, rinsed
Salt
1 cup peas, blanched
1/2 red bell pepper, chopped
1/4 red onion, thinly sliced and soaked in ice water for 10 minutes
2 tablespoons rice wine vinegar
Salt and freshly ground black pepper
6 tablespoons vegetable oil
1 teaspoon toasted sesame oil

Steps:

For the rice: Place the rice, 3 cups water, and a pinch of salt in a pot, cover and bring to a boil. Reduce the heat and cook on low until tender, about 20 minutes. Turn the rice out onto a sheet tray and let it cool completely. Next, combine the rice, peas, red bell pepper and red onion. Toss gently.
For the dressing: In a small bowl, add the rice wine vinegar, a small pinch salt and a few turns of freshly ground pepper. Mix together and slowly drizzle in the vegetable oil and then the sesame oil.
Pour the dressing over the rice and mix until the rice is thinly coated. Taste, and re-season if necessary.

TUNA MAYO RICE BOWL

Tuna Mayo Rice Bowl image

This homey dish takes comforting canned tuna to richer, silkier heights. Mayonnaise helps to hold the tuna together and toasted sesame oil lends incomparable nuttiness. You can adjust the seasonings to your taste: Use as much or as little soy sauce as you'd like for a savory accent. You can lean into the nuttiness of this rice bowl by sowing the top with toasted sesame seeds, or amp up the savoriness with furikake or scallions. A staple of home cooking in Hawaii and South Korea (where it is sometimes called deopbap), this simple meal is a workday workhorse.

Provided by Eric Kim

Categories dinner, easy, lunch, quick, snack, grains and rice, seafood, main course

Time 5m

Yield 1 serving

Number Of Ingredients 6

Ingredients

1 (5-ounce) can tuna (preferably any variety stored in oil), well drained
2 tablespoons mayonnaise
1 teaspoon toasted sesame oil
1/2 teaspoon soy sauce
1 cup cooked white rice (preferably short- or medium-grain)
Toasted white or black sesame seeds, furikake or chopped scallions, for topping (optional)

Steps:

In a small bowl, stir the tuna, mayonnaise, sesame oil and soy sauce to combine.
Add the white rice to a bowl and spoon the tuna mixture on top. Sprinkle with the sesame seeds, furikake or scallions, if using.

Tips:

Use high-quality ingredients. This will make a big difference in the flavor of the salad. Use fresh, organic vegetables and herbs whenever possible. Buy high-quality basmati rice and chickpeas for the best results.
Rinse the rice and chickpeas before cooking. This will help remove any impurities and ensure that the rice and chickpeas cook evenly.
Cook the rice and chickpeas according to the package directions. Be sure to use the correct amount of water and cook the rice and chickpeas until they are tender.
Toast the sesame seeds before using them in the vinaigrette. This will help bring out their flavor and make the vinaigrette more flavorful.
Let the salad cool before serving. This will help the flavors to meld and make the salad more refreshing.

Conclusion:

This chickpea and basmati rice salad is a delicious and healthy dish that is perfect for a summer picnic or potluck. The combination of chickpeas, basmati rice, vegetables, and herbs is packed with flavor and nutrients. The toasted sesame seed vinaigrette adds a delicious finishing touch. This salad is sure to be a hit with everyone who tries it.