When we're healthy, we're happy.
When we're healthy, we're happy.
Rice Salad
Yields
Serves 4
Ingredients
4 garlic cloves, finely chopped
4 tablespoons extra virgin olive oil or grapeseed oil
2 tablespoon lemon juice
2 cups cooked basmati rice, cooled to room temperature
1 15-oz can chickpeas, drained, rinsed, and roughly chopped*
5 - 6 cooked asparagus spears, thinly sliced diagonally
1 cup parsley leaves, roughly chopped
4 cups baby romaine lettuce, roughly chopped
1/4 cup chopped shallots
1/2 cup walnuts, roughly chopped (optional)
Salt
Pepper
Directions
1. Whisk together the garlic, oil, and lemon juice in a large bowl.
2. Add the rice, chickpeas, asparagus, parsley, romaine, and walnuts to the oil mixture and mix until combined.
3. Season with salt and pepper to taste.
4. Serve with meat or fish.
Notes
*Chickpeas can be replaced with other legumes.