Cold rice with chickpeas and cherry tomatoes is an easy and tasty main dish, perfect to enjoy on hot summer days. The rice salad with chickpeas and cherry tomatoes is easy to transport in an airtight container, making it ideal to bring to the beach and enjoy at lunch under the umbrella, or for those less fortunate to take to work for lunch. The cold rice with cherry tomatoes, chickpeas, and arugula is also perfect for vegetarians or vegans, and you can prepare it with canned chickpeas or dried chickpeas that you’ve soaked overnight. Now let’s see how to make cold rice with chickpeas and cherry tomatoes and if you try it, let me know. Barbara

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Difficulty: Very easy
Cost: Economical
Preparation time: 20 Minutes
Portions: 4
Cooking methods: Stovetop
Cuisine: Italian
Seasonality: All seasons

Ingredients to prepare cold rice with chickpeas and cherry tomatoes

11.3 oz Basmati rice
5.3 oz cooked chickpeas
5.3 oz cherry tomatoes
1.8 oz arugula
to taste salt
to taste extra virgin olive oil

How to prepare cold rice with chickpeas and cherry tomatoes

Let’s start preparing the rice salad with chickpeas and cherry tomatoes. Pour water into a pot, salt it, and place it on the stove. When it boils, add the Basmati rice and cook it according to the package instructions, until al dente. Finely chop the arugula,
cut the cherry tomatoes into small pieces,
place them in a small bowl, add some salt,
some extra virgin olive oil, and mix.
When the rice is ready, drain it and cool it under running water, then place it in a bowl and add a drizzle of extra virgin olive oil,
the cherry tomatoes previously seasoned,
the chickpeas,
the arugula,
mix and add a drizzle of extra virgin olive oil,
and some chives. Mix well and store in the refrigerator for at least half an hour to season and cool.
Serve the rice salad with chickpeas and cherry tomatoes and if you like, you can add more chives to the plate.