Chickpea and Rice Salad

Canned chickpeas are a staple, at our house. They’re delicious, nutritious, low in fat, and never go to waste. I was poking around the kitchen cupboard a few days ago, wondering how if could make a salad with almost no “saladables” on hand, when I threw together these interesting ingredients and came up with a decent little salad I judged a “keeper.” 

Chickpea and Rice Salad:

3/4 c. (185 mL) white rice (see How to Cook Rice)

3/4 c. (185 mL) poultry or vegetable stock  commercial or homemade (see One Click: Stock)

1/4 c. (60 mL) water

1-1/2 tsp. (7.5 mL) soy sauce

2 tbsp. (10 mL) peeled and finely diced raw carrot

2 tbsp. (10 mL) finely diced raw celery and/or frozen peas

One 14-oz. (398 mL) can chickpeas, rinsed, drained, and blotted dry

2/3 c. (160 mL) large-diced, cooked, chilled poultry or firm fish, boned and skinned

1-1/2 tbsp. (23 mL) finely chopped fresh parsley

Salt and pepper, to taste

Cook rice in stock and water, adding more of either liquid according to which cooking method of you prefer. Chill cooked rice, stirring in soy until well blended. Add carrot, celery, and/or frozen peas and chickpeas, blending well. Stir in chilled chicken or fish, being careful to keep delicate diced fish intact. Add parley and seasonings. Chill at least 30 min. Serves 4 as a salad; 2 as a main dish.

Optional: Stir in a teaspoon of olive oil, if you wish; I found it wasn’t necessary.