Bright and Fresh Chickpea Salad

 

One part of Farmers Market Saturdays is coming home and making lunch out of all the produce left in the kitchen from last week. I must use the old stuff before touching the new! I had a lot leftover this week and managed to make a very delicious salad from it. This salad is light, fresh tasting, crunchy and nutritious. The dressing is slightly spicy and dances on your tongue. I used leftover white basmati rice, but I can imagine that any sort of rice will be great, or even another grain like quinoa or kamut that you may have sitting around. We put the leftovers on pita bread for crunchy, delicious sandwiches.

What you will need

2 cups cold, cooked chickpeas

1 cup cold, cooked rice

1 medium carrot

1/2 zucchini

1/2 tomato

1/2 bunch green onion

1-2 romaine lettuce leaves

1/2 jalapeno, seeds and ribs removed

2 cloves garlic

3 tablespoons or so minced fresh parsley

small chunk ginger, skin removed

1 tablespoon fresh squeezed lime juice

1 teaspoon stone ground or Dijon mustard

1/4 cup olive oil

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