Rice Chickpea Salad

Recipe by Mia in Germany
READY IN: 30mins
SERVES: 6-8
YIELD: 5 cups
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Slice onions and fry in the olive oil until browned. Remove from pan.
  • Chop red, green, yellow bell pepper and garlic and mix with cooked rice, chickpeas and corn.
  • Pour in the vegetable stock, mix well and season with salt, pepper and paprica to taste.
  • Mix in the browned onions (they should still be warm when mixed in!).
  • Can be made ahead, but should be taken out of the fridge about one hour before serving for the flavors to develop.
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