Mediterranean Rice and Chickpea Salad

Name: Mediterranean Rice and Chickpea Salad
Cuisine: Mediterranean
Ingredients: ⅓ cup kalamata olives, pitted; 1½ cups cooked chickpeas or 1 (15.5-ounce) can chickpeas, rinsed and drained; Torn mixed salad greens, for serving; ½ cup grated fresh fennel or minced celery; ½ cup grated fresh fennel or minced celery; 1½ cups cooked chickpeas or 1 (15.5-ounce) can chickpeas, rinsed and drained; ½ small red onion, minced; ⅛ teaspoon freshly ground black pepper; ½ teaspoon salt; 2½ cups cold cooked rice; 3 tablespoons olive oil; 1 tablespoon minced fresh basil or 1 teaspoon dried basil; 1 tablespoon minced fresh basil or 1 teaspoon dried basil; ½ teaspoon minced fresh oregano or ¼ teaspoon dried oregano; ½ teaspoon minced fresh oregano or ¼ teaspoon dried oregano; 1½ tablespoons white wine vinegar; 1½ tablespoons freshly squeezed lemon juice; ½ teaspoon natural sugar; 2 garlic cloves, minced; 2 red bell peppers

Preparation info

Serves
4

Difficulty
Easy

Appears in

One-Dish Vegan

By Robin Robertson

Published 2013

About

Garlic, Fresh Herbs, and roasted red peppers imbue this salad with full-bodied Mediterranean flavors. Grated fennel adds a slightly sweet taste and a fresh-tasting crunch, but if fennel is unavailable, you can add some minced celery instead. To save time, you may use a 4-ounce jar of roasted red peppers instead of roasting fresh ones. For another variation, make this salad with cooked quinoa or pasta, or use cannellini beans instead of chickpeas.

Ingredients

Gluten-free
Vegan

Ingredients

Method