Serves 4
45 min
Warm Brown Rice and Chickpea Salad with Cherries and Goat Cheese
Recipe GLPR1600026aa6aad4
A vibrant warm salad combining fluffy brown rice, creamy chickpeas, tart cherries, and tangy goat cheese, finished with fresh basil and green onions. Dressed in a simple white balsamic vinaigrette, this satisfying side dish balances earthiness with bright, fresh flavors.
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Ingredients
1 (8.8 oz.) pouch precooked brown rice
1 (15 oz.) can unsalted chickpeas, rinsed and drained
32 fresh cherries, pitted and quartered
1/4 cup chopped green onions
1/4 cup chopped fresh basil
2 oz. crumbled goat cheese
3 tablespoons extra-virgin olive oil
2 tablespoons white balsamic vinegar
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Directions
Heat the brown rice according to the package directions until warmed through. If using uncooked brown rice, cook according to package instructions until tender, about 30 minutes.
While the rice cooks, prepare the cherries by pitting and cutting each one into quarters. If using dried cherries instead, pour 2 tablespoons of boiling water over 1/4 cup unsweetened dried cherries, let them soften for 10 minutes, then drain and chop finely.
Rinse and drain the canned chickpeas thoroughly under cool running water.
Chop the green onions and fresh basil into small, even pieces.
In a small bowl, whisk together the white balsamic vinegar, extra-virgin olive oil, salt, and black pepper until well combined.
Transfer the warm rice to a medium serving bowl. Add the drained chickpeas, prepared cherries, chopped green onions, and chopped basil. Toss gently to combine.
Pour the vinaigrette over the rice mixture and stir until all ingredients are evenly coated.
Divide the salad among four serving bowls or plates. Top each portion evenly with the crumbled goat cheese and serve warm.
