When we have company, arugula with brown rice is always on the menu. I think you can toss just about any fresh vegetable in this salad that you like. I just used what I had fresh and wanted to add some protein so I chose to toss in some arugula and chickpeas. This salad makes a great entree or a side dish. It is best the day it is made but could be eaten the next day. Keep eating your veggies!!!
Arugula, Chickpeas and Brown Rice Salad
- Difficoltà easy
200 g rice
150g dried chickpeas or about 300g cooked
1 bunch arugula
juice of 1 lemon
4 tablespoons extra virgin olive oil
salt to taste, 10 olives
Leave the chickpeas to soak for about 12-24 hours. Boil the chickpeas in water or broth with the onion(optional) for 60-90 minutes.
Heat rice according to package directions. Transfer to a large bowl; cool slightly.
Stir arugula, chickpeas, into rice. In a small bowl, whisk dressing ingredients: salt, oil and lemon juice. Drizzle over salad; toss to coat. Serve immediately or until few hours.
Nome: Antonia Karova. Nata in Bulgaria il 15/08/1978. Istruzione: Laurea in Storia dell'Arte e Disegno. Passione: La cucina sana gurme. Nella vita: madre di tre gemelle femmine e un maschio. Ambizione: Dare un’alternativa a tutti gli snack del supermercato, non un divieto ma la possibilità di godersi cose gustose in modo sano in una famiglia felice!Read more about this chef..