Chickpeas and rice with lemon parsley dressing
Monday March 8, 2010 12:15 PM
Ingredients:
- 1 T. olive oil
- 2 15 oz. cans chickpeas, well drained
- 1/4 cup olive oil
- 2 garlic cloves chopped
- kosher salt
- fresh ground pepper
- 3 cups cooked long grain white rice
- 1 cup each diced, celery and plum tomatoes
- 1/2 cup diced red onion
- 3 T. finely chopped celery leaves
Lemon and Parsley Dressing
- 6 Tbs. olive oil
- 2 T. lemon juice
- 1/2 tsp. kosher salt
- 1/4 cup finely chopped Italian parsley
How to prepare:
Set oven to 400 degrees.
Spread the chickpeas in a 13x9 inch baking pan. Drizzle with the olive oil, sprinkle with the salt and pepper. Roast 10 minutes, sprinkle with garlic, stir to blend. Roast till peas are crisp and browned about 10 minutes more
Combine the rice with the roasted chickpeas, celery , tomatoes, red onion, and celery leaves.
For the dressing
Whisk all and pour over the salad. Serve with Italian bread. This is a vegan friendly meal. Enjoy!
Shared by: Laurie, TheBAG Lady
