Whole grain rice salad with cherry tomatoes and chickpeas, a fresh, simple, and quick recipe.
To make it, just cook the rice and then assemble all the ingredients together.
Just one small tip, make sure the rice cooking time matches what’s indicated on the package to avoid unpleasant surprises.
Simply taste it when the time is up and extend it by a few moments if you need a bit more cooking time.
Here below I leave you some easy recipes to make with rice.
- Difficulty: Very Easy
- Cost: Affordable
- Rest time: 1 Hour
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Summer
Ingredients
- 1.5 cups whole grain rice
- 1 tsp coarse salt
- 1 cup yellow cherry tomatoes
- 1.5 cups cherry tomatoes
- 3.5 oz mozzarella pearls (or small mozzarella balls)
- 3.5 oz green olives (pitted)
- 7 oz canned chickpeas
- 1 tsp dried oregano
- 1 tsp fine salt
- to taste basil
- 3 tbsps extra virgin olive oil
Tools
- 1 Pot
- 1 Spoon
- 1 Knife
- 1 Cutting board
- 3 Bowls
Steps
To make the Whole Grain Rice Salad with Cherry Tomatoes and Chickpeas, first cook the rice in plenty of salted water for the time indicated on the package, checking with a quick taste that it is actually ready.
Drain and let it cool in a large bowl, mixing it with two tablespoons of extra virgin olive oil.
Prepare the other ingredients.
Wash and cut the cherry tomatoes into small cubes.
Add the dried oregano to the cooled rice and mix.
Add the cherry tomatoes to the rice.
Add the olives, drained and rinsed under cold water.
Add the mozzarella pearls without the brine. I chose the very small pearl ones.
If you wish, you can use cherry-sized mozzarella balls by cutting them into cubes.
Also add some hand-torn basil.
Add the drained chickpeas and mix after adding another tablespoon of oil and adjusting with fine salt.
Let it rest in the refrigerator covering the bowl with cling film for at least an hour or until it’s time to serve.
