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Roasted Chickpea and Wild Rice Salad with Tahini Dressing

What you need: 

Chickpea Croutons
1 can rinsed chickpeas
1 tablespoon olive oil
1 tablespoon braggs
1/2 teaspoon garlic powder

Dressing
1/4 cup tahini
1/4 cup olive oil
1/4-1/2 cup water
1 tablespoon red wine vinegar
juice of 1 lemon
1 clove garlic
1 inch peice of ginger peeled and minced
splash of braggs

pepper

Salad
2 cups cooked wild rice at room temperature
spinach
tomatoes
cucumber

What you do: 

1.  To start this recipe make that your rice is cooking and going to be cooled before you decide to plate.  Wild rice takes about 45 minutes to cook fully.  Next start the chickpea croutons by pre-heating the oven to 350 degrees.  Mix ingredients on a baking sheet and bake for 30-40 minutes.  Yes, you can mix the ingredients directly on the baking sheet, why dirty another dish? The chickpeas should be crunchy but still a little soft on the inside. 

2.  While the chickpeas are baking you can make the dressing.  This dressing is bomb and hellsa easy.  Just throw everything into the blender and blend.  Salt and pepper to your liking (I used braggs for the salt in mine).  Taste and make sure the dressing suites your liking.  Start with 1/4 cup water and add more until the dressing is your desired consistency. 

3. Once chickpeas are done, rice is cooked and cooled and dressing is prepared you are ready for assemlbling! I put a layer of spinach, topped with wild rice, then chickpeas, tomatoes and cucumbers and drizzled the dressing on top for what is pictured.  I also just mixed the leftovers all together for later and it still looked beautiful:) Enjoy!


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Preparation Time: 
1 1/2 hours
Cooking Time: 
1 hour
Servings: 
4
Recipe Category: 

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