Chickpea and Arborio Rice Salad
Makes 4 servings
1/2 tablespoon Dijon mustard
2 tablespoons white wine vinegar
1 teaspoon sugar
1/4 teaspoon Kosher salt
1/4 cup olive oil
1-15 ounce can chickpeas, rinsed and drained
3-4 mini-cucumbers, diced
4 scallions, thinly sliced
12 kalamata olives, sliced in half
1/2 head of green leaf lettuce, torn into bite size pieces
1/2 cup sliced almonds, toasted
1/2 cup cooked Arborio rice
Add mustard, vinegar, sugar, salt and a grate or two of fresh black pepper to a jar. Shake to mix. Add the oil gradually, whisking with a small whisk or shaking the mixture.
Add to a bowl chickpeas, radishes, cucumbers. Scallions, olives and lettuce. Add rice and vinaigrette and toss together.
Season with more salt and pepper to taste.
OK for Diabetics: Use 1/2 teaspoon Stevia in place of sugar in the vinaigrette.
Make it Cheesy: Add 1/2 cup grated or crumbled cheese.
Easily Nut free: Use toasted piñolis instead of nuts or omit.
NP Gluten free: Omit grain and use quinoa.
Bit of a kick: Add 5-6 radishes, thinly sliced
Use Other grains: Don’t like Arborio rice?Try cooked farrow, Israeli couscous, brown rice, lentils, fresh corn kernels, orzo,
Have it for Passover: Omit chickpeas and grain. Substitute cooked quinoa, toasted piñolis and avocado slices. Use kosher for Passover vinegar.