Roasted Chickpea and Rice Salad Recipe
Fourth of July Recipes


Roasted Chickpea and Rice Salad with Lemon and Italian Parsley Dressing

2 15 ounce 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 Tbs. finely chopped celery leaves

Lemon and Parsley Dressing
6 Tbs. olive oil
2 Tbs. lemon juice
1/2 Tsp. kosher salt
1/4 cup finely chopped Italian parsley

Oven set at 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 or orzo with the roasted chickpeas, celery , tomatoes, red onion, and celery leaves.

For the dressing
Whisk all. and pour over the salad.


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