ABOUT THE RECIPE:
Leftover rice rejoice! This Herbed Rice and Bean Salad is the perfect way to incorporate cooked brown rice into a super sassy summer salad. The chickpeas provide a pop of protein, while a rainbow of veggies add vibrant color and tantalizing texture. For entertaining purposes, you can make this salad well ahead of time and refrigerate until serving – so it’s an ideal star for serving at a warm weather get-together!
MAKES 4 TO 6 SERVINGS
21/2 cups cooked long grain brown rice
1 can (15 to 16 ounces) chickpeas (garbanzo beans), drained and rinsed
11/4 cup grape or cherry tomatoes, sliced in half
1 cup diced celery, with leaves
1/2 cup seeded and diced red or orange sweet bell pepper
1 small onion, diced
1 cup diced purple (red) cabbage
6 tablespoons capers, drained and rinsed
2 large fresh sage leaves, minced
2 tablespoons minced fresh parsley, plus more for garnish
1 tablespoon minced fresh basil
21/2 tablespoons freshly squeezed lemon juice, plus more as needed
1 heaping tablespoon Dijon mustard
1 tablespoon maple syrup
1 tablespoon extra-virgin olive oil
1 clove garlic, minced
1/4 teaspoon sea salt, plus more to taste
Several grinds of freshly ground black pepper, plus more to taste
Put all of the salad ingredients into a large bowl and stir with a large spoon to combine. Put all of the dressing ingredients into a small bowl and briskly whisk to combine.
Pour the dressing over the salad and gently toss to coat. Taste and add more lemon juice, if desired, and season with more salt and pepper if needed. Sprinkle paprika over the top. Serve in a large bowl (family style), or divide into four to six pasta “style” serving bowls and garnish with parsley sprigs.