Best 3 Rice Chickpea Salad Recipes

Savor the vibrant flavors of the Mediterranean with our delightful rice and chickpea salad, a symphony of fresh ingredients harmoniously blended to create a satisfying and wholesome dish. This enticing salad features fluffy rice, tender chickpeas, crisp vegetables, and a zesty dressing that tantalizes the taste buds. For a refreshing twist, try our cucumber salad, a refreshing medley of crisp cucumbers, tangy red onions, and a light dressing, perfect for a hot summer day. If you prefer a hearty and protein-packed option, our quinoa chickpea salad bursts with flavor, combining quinoa, chickpeas, roasted vegetables, and a flavorful dressing for a satisfying meal. For a unique and flavorful side dish, our roasted carrot salad showcases the natural sweetness of carrots, roasted to perfection and tossed in a tangy dressing. And for a delightful vegetarian main course, our chickpea and spinach curry captivates with its aromatic blend of spices, creamy coconut milk, tender chickpeas, and vibrant spinach.

Check out the recipes below so you can choose the best recipe for yourself!

CHICKPEA-AND-BASMATI-RICE SALAD WITH TOASTED-SESAME-SEED VINAIGRETTE

Chickpea-And-Basmati-Rice Salad With Toasted-Sesame-Seed Vinaigrette image

Provided by Molly O'Neill

Categories dinner, easy, lunch, quick, salads and dressings, side dish

Time 15m

Yield Four servings

Number Of Ingredients 11

Ingredients

3/4 cup canned chickpeas, drained and rinsed
1 cup cooked basmati rice
1/2 each red, green and yellow bell peppers, stemmed, cored, deribbed and cut into 1/2-inch squares
4 scallions, trimmed and thinly sliced
Salt to taste
2 teaspoons toasted sesame seeds
1 teaspoon toasted sesame oil
1/4 teaspoon ground cumin
2 tablespoons fresh lemon juice
1 tablespoon olive oil
1/4 teaspoon salt

Steps:

To make the salad, toss together the chickpeas, rice, bell peppers and scallions in a large bowl. To make the vinaigrette, stir together the sesame seeds, sesame oil and cumin in a medium bowl. Whisk in the lemon juice. Slowly whisk in the olive oil and add the salt. Toss the vinaigrette with the salad and season with salt to taste. Divide among 4 plates and serve.

Nutrition Facts : @context http, Calories 152, UnsaturatedFat 5 grams, Carbohydrate 21 grams, Fat 6 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 278 milligrams, Sugar 2 grams

WILD RICE AND CHICKPEA SALAD WITH HAM

WILD RICE AND CHICKPEA SALAD WITH HAM image

Categories Salad Side Healthy

Yield 6 people

Number Of Ingredients 16

Ingredients

1 1/2 cups wild rice (10 ounces)
Kosher salt
2 1/2 tablespoons fresh lemon juice
2 tablespoons red wine vinegar
2 tablespoons Dijon mustard
1 tablespoon honey
1 teaspoon curry powder
1 teaspoon ground cumin
Pinch of cayenne pepper
1/4 cup extra-virgin olive oil
One 19-ounce can chickpeas, drained and rinsed
1/4 pound smoked ham, diced
4 small scallions, white and light green parts, thinly sliced
1/4 cup golden raisins
Freshly ground pepper
Hot sauce

Steps:

1. Fill a large saucepan three-quarters full of water and bring to a boil. Add the wild rice and 1 tablespoon of salt and simmer over moderate heat until the rice is tender and most of the grains have just split, 50 minutes. Drain and rinse the rice under cold water, then drain again. 2. Meanwhile, in a large bowl, whisk the lemon juice, vinegar, mustard, honey, curry powder, cumin and cayenne. Add the olive oil and whisk until combined. Toss in the chickpeas, ham, scallions, raisins and wild rice. Season the salad with salt, pepper and hot sauce, transfer to a bowl and serve.

RICE CHICKPEA SALAD

Rice Chickpea Salad image

Make and share this Rice Chickpea Salad recipe from Food.com.

Provided by Mia in Germany

Categories Vegan

Time 30m

Yield 5 cups, 6-8 serving(s)

Number Of Ingredients 13

Ingredients

2 cups brown rice, cooked
1 cup chickpeas, cooked
1 cup corn, cooked
1 red bell pepper
1 green bell pepper
1 yellow bell pepper
3 yellow onions
1 garlic clove
1 cup vegetable stock
1 tablespoon olive oil
salt
pepper
paprika (to taste)

Steps:

Slice onions and fry in the olive oil until browned. Remove from pan.
Chop red, green, yellow bell pepper and garlic and mix with cooked rice, chickpeas and corn.
Pour in the vegetable stock, mix well and season with salt, pepper and paprica to taste.
Mix in the browned onions (they should still be warm when mixed in!).
Can be made ahead, but should be taken out of the fridge about one hour before serving for the flavors to develop.

Tips:

Use fresh, high-quality ingredients. This will make a big difference in the flavor of your salad.
Cook the rice according to the package directions. Be sure to rinse the rice well before cooking.
Let the rice cool completely before adding it to the salad. This will help prevent the salad from becoming soggy.
Chop the vegetables into uniform pieces. This will help them cook evenly.
Use a light dressing. A heavy dressing will overpower the flavors of the salad.
Serve the salad immediately or chill it for later. The salad is best served within a few hours of making it.

Conclusion:

Rice chickpea salad is a delicious and healthy dish that is perfect for a summer picnic or potluck. It is also a great way to use up leftover rice and chickpeas. The salad is packed with flavor and nutrients, and it is sure to be a hit with everyone who tries it. So next time you are looking for a light and refreshing salad, give this rice chickpea salad a try. You won't be disappointed!