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–+ servings
4.75 from 4 votes

Wild Rice and Chickpea Salad

Author - Gena Hamshaw
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Prep Time: 50 minutes
Cook Time: 10 minutes
Total Time: 1 hour
Yields: 4

Ingredients

  • 1 dry cup wild rice or a wild rice blend
  • 3 cups cooked chickpeas or 2 cans chickpeas, drained and rinsed
  • 1 1/2 cups tightly packed grated carrot
  • 1 cup chopped or thinly sliced celery
  • 1/2 cup pomegranate seeds substitute a scant half cup dried cranberries
  • 1/4 cup sliced green onion tops
  • 2 tablespoons chopped shallots
  • 3 tablespoons olive oil walnut or hazelnut oil
  • 1 1/2 tablespoons apple cider vinegar
  • 1 teaspoon maple syrup
  • 3/4 teaspoon garam masala
  • 1/2 teaspoon salt
  • Black pepper to taste

Instructions

  • Cook the rice according to package instructions. Fluff, cover, and set aside to cool.
  • When the rice is cool, combine it in a large mixing bowl with the chickpeas, carrot, celery, pomegranate seeds, and green onions.
  • Whisk together the oil, vinegar, syrup, garam masala, salt, pepper, and shallots. Pour the dressing over the salad ingredients and toss to combine. Adjust seasonings to taste and serve. Salad leftovers will keep in an airtight container in the fridge for up to four days.

Notes

Leftovers will keep in an airtight container in the fridge for up to three days.