Roasted Chickpea and Rice Salad with Lemon and Italian Parsley Dressing
A recipe by Marie Simmons

• Two 15 ounce cans chickpeas, well drained (or substitute about 4 cups cooked dried chickpeas)
• 1/4 cup extra virgin olive oil
• 2 garlic cloves, chopped
• Kosher salt
• Freshly ground black pepper
• 3 cups cooked long grain white rice
• 1 cup diced (1/4 inch) celery
• 1 cup diced (1/4 inch) firm ripe plum tomatoes
• 1/2 cup diced (1/4 inch) red onion
• 3 tablespoons finely chopped celery leaves
• Lemon and Italian Parsley Dressing:
• 6 tablespoons extra virgin olive oil
• 2 tablespoons fresh lemon juice
• 1/2 teaspoon kosher salt
• 1/4 cup finely chopped Italian parsley

1. Preheat the oven to 400˚F. Spread the chickpeas in a 13x9 inch baking pan. Drizzle with olive oil. Sprinkle with salt and pepper. Roast 10 minutes; sprinkle with garlic; stir to blend. Roast until chickpeas are crisp and browned, about 10 minutes more. Remove from oven. Cool.

2. Combine the white rice, roasted chickpeas, celery, tomatoes, red onion, and celery leaves in a large bowl.

3. For the dressing: whisk the olive oil, lemon juice, parsley, and salt in a small bowl. Pour over rice salad. Toss to blend. Taste and add more salt and a grinding of black pepper, if needed. Serve at room temperature.

Makes servings

Copyright © 2003 by Marie Simmons. All rights reserved

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