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

Name: Chickpea-And-Basmati-Rice Salad With Toasted-Sesame-Seed Vinaigrette
Total time: 15 min
Yield: Four servings
Cuisine: middle eastern
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

By Molly O'Neill

Total Time: 15 minutes
Rating: 4(15)
Comments: Read comments

Featured in: FOOD; Light Starch

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ingredients

Yield:Four servings

The Salad

¾cup canned chickpeas, drained and rinsed
1cup cooked basmati rice
½each red, green and yellow bell peppers, stemmed, cored, deribbed and cut into ½-inch squares
4scallions, trimmed and thinly sliced
Salt to taste

The Vinaigrette

2teaspoons toasted sesame seeds
1teaspoon toasted sesame oil
¼teaspoon ground cumin
2tablespoons fresh lemon juice
1tablespoon olive oil
¼teaspoon salt

Ingredient Substitution Guide

Opt out or contact us anytime. See our Privacy Policy.

Preparation

Step 1
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.