Jewelled Rice Salad

Summary

Delicious and appealing to the eye, this flavourful salad is not only nutritious but will be requested often on those occasions when you want to 'bring something'. The rice and chick pea combination appeals to many and is a staple for university stud

Recipe Story

This recipe was given to me by an extended family member, Penny - who was a source of many other wonderful dishes too. I'm still very grateful for this gem - and to her. I have two salad favourites - this one and Bok Choy Salad - check it out too!

Recipe Details

Serves: 6
Difficulty: Easy
Prep: 15 Minutes
Cook:
Budget: $0-10

Ingredients

1 can chick peas, drained
1 1/2 cups cooked and cooled white or brown rice
1 large clove garlic, minced
1/2 cup fresh lemon juice
1/3 cup extra virgin olive oil
1 tsp salt
6 chopped green onions
1 tbsp liquid honey
1/2 cup minced parsley
2 cups red or green seedless grapes
1/2 cup pine nuts (or pecans if preferred)

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Directions

1. Place rice and chick peas in large bowl.
2. Make dressing: In a jar or similar container with a tight fitting lid, add the garlic, lemon juice, olive oil, salt, green onions and honey. Shake well. Add to rice and chick peas.
3. Just before serving add the parsley, grapes and pine nuts. Mix well.