Warm Brown Rice and Chickpea Salad With Cherries

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This simple, summery crockery gets texture and tart-sweet spirit from caller cherries.

If you can't find caller cherries, usage dried instead: Add 2 tablespoons boiling h2o to 1/4 cupful unsweetened dried cherries, fto them basal for 10 minutes, past drain and chop them.

If you don't privation to navigator your ain brownish rice, look for pouches of precooked brownish rice, specified arsenic Uncle Ben's brand, oregon cooked/frozen brownish rice, disposable astatine Whole Foods Market.

Adapted from "Everyday Vegetarian" by the editors of Cooking Light (Oxmoor House, 2017).

Ingredients

2 cups cooked brownish rice, warmed (see headnote)
2 scallions, trimmed and chopped (about 1/4 cup)
1/4 cupful lightly packed chopped caller basil leaves
3 tablespoons extra-virgin olive oil
2 tablespoons achromatic balsamic vinegar (may substitute achromatic vino oregon sherry vinegar)
1/2 spoon kosher salt, oregon much arsenic needed
1/4 spoon freshly crushed achromatic pepper, oregon much arsenic needed
32 caller cherries (about 9 ounces), pitted and quartered (see headnote)
1 3/4 cups home-cooked oregon no-salt-added canned chickpeas, rinsed and drained (from 1 15-ounce can)
2 ounces goat cheese, crumbled oregon successful pinches (about 1/2 cup)

Nutritional Facts

Per serving

Calories
400
Fat
16 g
Saturated Fat
4 g
Carbohydrates
54 g
Sodium
210 mg
Cholesterol
5 mg
Protein
12 g
Fiber
9 g
Sugar
12 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

Adapted from "Everyday Vegetarian" by the editors of Cooking Light (Oxmoor House, 2017).

Tested by Joe Yonan.

Published July 9, 2017

Updated March 16, 2026