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

Black Pepper

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

  1. 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.

  2. Add to a bowl chickpeas, radishes, cucumbers. Scallions, olives and lettuce. Add rice and vinaigrette and toss together.

  3. 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.

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