Rice and Chickpea Salad with Herbs Recipe

Ingredients:

• 1 cup cooked long-grain rice
• 1 can (15 ounces) chickpeas, drained and rinsed
• 2 medium tomatoes, chopped
• 1 small red onion, finely chopped
• 1/4 cup chopped fresh parsley leaves
• 1/4 cup chopped fresh mint leaves
• 1/4 cup chopped fresh dill
• 1/4 cup extra-virgin olive oil
• 2 tablespoons red wine vinegar
• Salt, to taste
• Black pepper, to taste

Instructions:

1. In a large bowl, combine the cooked rice, chickpeas, chopped tomatoes, and red onion.
2. In a separate bowl, whisk together the parsley, mint, dill, olive oil, red wine vinegar, salt, and black pepper.
3. Add the herbs and dressing mixture to the rice mixture. Toss well to combine.
4. Refrigerate for at least 30 minutes before serving.

Verdict:

This rice and chickpea salad is a refreshing dish that’s perfect for a light summer lunch or dinner. The combination of rice, chickpeas, and fresh herbs make this salad delicious and satisfying. It’s also a great way to get some protein and fiber into your diet.

Serving Suggestions:

This salad can be enjoyed on its own or served as a side dish alongside grilled chicken or fish. You can also top it with some feta cheese or sliced avocado for an extra boost of flavor. Enjoy!