The rice and chickpea salad is a fresh, tasty, and very easy-to-make main course. If you prepare it like us, you’ll have a vegan vegetarian dish because it’s made without any animal-derived products, just vegetables, rice, and chickpeas for a dish ideal to take to the beach, enjoy at an outdoor picnic with friends, or offer at a dinner on the terrace.
I recommend preparing this rice and chickpea salad at least 3 hours in advance and letting it rest in the fridge to allow it to absorb the flavors well.
If you like cold dishes based on rice, below I leave you some more simple and tasty ideas, and then let’s find out how to prepare the rice and chickpea salad right after the photo, as always!!
- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 3 Hours
- Preparation time: 10 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer, and Fall
- Energy 200.33 (Kcal)
- Carbohydrates 33.36 (g) of which sugars 3.96 (g)
- Proteins 6.64 (g)
- Fat 4.71 (g) of which saturated 0.64 (g)of which unsaturated 1.39 (g)
- Fibers 3.82 (g)
- Sodium 350.78 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for the Rice and Chickpea Salad
- 1 cup Ribe rice
- 1 1/2 cups chickpeas (already cooked)
- 2/3 cup sweet corn, canned, drained
- 10 cherry tomatoes
- 1 bell pepper
- 10 black olives
- 1/3 cup green beans (already cooked)
- 2 pinches salt
- 3 tablespoons extra virgin olive oil
- 1 sprig basil
Preparation of Rice and Chickpea Salad
To prepare the rice salad, if you don’t have pre-cooked chickpeas, cook 120 g of dry chickpeas after soaking them for 12 hours and then cool them under running cold water.
Cook the rice in plenty of lightly salted water and cool it, then mix it with the chickpeas.
In a large bowl, mix rice, chickpeas, halved cherry tomatoes, cleaned and diced bell pepper, pitted and sliced olives, corn drained from its preserving liquid, and chopped green beans.
Mix everything very well, season with salt, extra virgin olive oil, and hand-torn basil leaves.
Cover the bowl with plastic wrap and place the rice salad in the fridge for at least 3 hours before serving and..
ENJOY YOUR MEAL
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Rice Salad Storage
The rice salad can be stored in the refrigerator in an airtight container for 3 days.
Variations
You can add any vegetables you want to the rice salad, either raw or cooked.
Other Recipes
If you want to see other types of recipes, you can go back to HOME.
