Rice Chickpea Salad

"Nice gluten free recipe for potlucks or for lunch."
 
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photo by Bellinda photo by Bellinda
photo by Bellinda
Ready In:
30mins
Ingredients:
13
Yields:
5 cups
Serves:
6-8
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ingredients

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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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Reviews

  1. Annacia
    I don't know how I missed this for so long. It delicious and I love the texture. It's a lovely meal in it's self, I had a small dish for lunch and it was very satisfying with a cup of tea. So glad that this was offered in For Your Consideration..
     
  2. FDADELKARIM
    I made this using white rice instead of brown. I also added in some black olives. Made for Ramadan Tag 2010
     
  3. Bellinda
    Wow Mia! This is a great salad. So colorful and healthy and delicious. I added some green onions I had left over and also added a tiny bit of vinegar. Frying the onions before adding them really made it special. I served roasted chicken thighs with it but it could be eaten just by itself. Danke fuer ein tolles Rezept :)
     
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