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)
DirectionsCombine 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.