Rice salad with vegetables and chickpeas

• For 4 people
• Preparation time : 30 minutes
• Difficulty (0 to 5) : 2

Ingredients

• Rice (cooked and cooled) : 1 cup
• Vegetables
  • Cherry tomatoes (halved) : 1 cup
  • Cucumber (diced) : 1 medium
  • Red bell pepper (diced) : 1 medium
  • Red onion (finely chopped) : 1/4 cup
  • Fresh parsley (chopped) : 1/4 cup
• Chickpeas (drained and rinsed) : 1 can
• Dressing
  • Olive oil : 1/4 cup
  • Lemon juice : 2 tablespoons
  • Dijon mustard : 1 teaspoon
  • Garlic (minced) : 1 clove
  • Salt : 1/2 teaspoon
  • Black pepper : 1/4 teaspoon

The AI that generated this image will never know the flavor of this delicious recipe. But you can :-)

Steps

• Cook the rice
• Cook 1 cup of rice according to the package instructions.
• Once cooked, let the rice cool completely.
• Prepare the vegetables
• In a large bowl, combine the cherry tomatoes, cucumber, red bell pepper, red onion, and fresh parsley.
• Make the dressing
• In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, minced garlic, salt, and black pepper.
• Assemble the salad
• Add the cooked and cooled rice, drained and rinsed chickpeas, and the prepared vegetables to the large bowl.
• Pour the dressing over the salad and toss gently to combine.
• Serve and enjoy!
• Transfer the rice salad to a serving dish.
• You can serve it immediately or refrigerate for a few hours to allow the flavors to meld together.

Tips

• You can customize this salad by adding other vegetables like corn, avocado, or roasted red peppers.
• Feel free to add some protein like grilled chicken or shrimp to make it a complete meal.

Information

• This rice salad can be made ahead of time and stored in the refrigerator for up to 3 days.
• It's a great dish to bring to potlucks or picnics.