Wednesday, July 12, 2017

Rice and Chickpea Salad With Cherries

 Goran Kosanovic for The Washington Post

This simple, summery salad gets texture and tart-sweet flavor from fresh cherries.
If you can't find fresh cherries, use dried instead: Add 2 tablespoons boiling water to 1/4 cup unsweetened dried cherries, let them stand for 10 minutes, then drain and chop them.
Where to Buy: If you don't want to cook your own brown rice, look for pouches of precooked brown rice, such as Uncle Ben's brand, or cooked/frozen brown rice, available at Whole Foods Market.
 ested size: 4 servings


  • 2 cups cooked brown rice, warmed (see headnote)
  • 2 scallions, trimmed and chopped (about 1/4 cup)
  • 1/4 cup lightly packed chopped fresh basil leaves
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons white balsamic vinegar (may substitute white wine or sherry vinegar)
  • 1/2 teaspoon kosher salt, or more as needed
  • 1/4 teaspoon freshly ground black pepper, or more as needed
  • 32 fresh cherries (about 9 ounces), pitted and quartered (see headnote)
  • 1 3/4 cups home-cooked or no-salt-added canned chickpeas, rinsed and drained (from one 15-ounce can)
  • 2 ounces goat cheese, crumbled or in pinches (about 1/2 cup)


    Combine the brown rice, scallions, basil, oil, vinegar, salt, pepper, cherries and chickpeas in a mixing bowl, stirring to incorporate. Taste, and add more salt and pepper, as needed.
    Divide among individual bowls, sprinkle each evenly with the goat cheese, and serve.
post signature

No comments:

Post a Comment