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Black rice, chickpea salad topped with crumbled feta, roast pistachios and lots of herbs



I love black rice, it has a really nutty delicious flavour, mixed with chickpeas, fresh tomatoes, loads of herbs, a good lemon vinaigrette and a generous sprinkling of feta, this salad is delicious, fresh and always a crowd pleaser. It is perfect on its own as a light lunch or makes a great side dish (with or without feta!)


INGREDIENTS


2 cups vegetable broth

1 cup black rice

1 can of chickpeas, drained and rinsed

Generous handful cherry tomatoes finely sliced

1 small cucumber, diced, or 1/2 large cucumber

1 bunch fresh parsley finely chopped

10-12 fresh mint leaves finely sliced

1/2 cup roasted pistachios

Roughly 1/4 to 1/3 cup Olive Oil

Juice of 1/2 lemon

Ground Sumac

Zaatar

Salt & Pepper

150g feta cheese (omit to keep this vegan)


INSTRUCTIONS


Cook your black rice according to the instructions - I always like to cook rice with vegetable broth. Allow it to cool completely.


Combine the lemon juice, salt and pepper, sumac, zaatar and olive oil in a small bowl. Whisk together and allow to sit.


In a large salad bowl, mix your tomatoes, cucumbers, herbs with the chickpeas. Top with the cooled rice and the dressing. Toss to combine then top with the pistachios and feta.