Rice Salad with Fennel, Orange, and Chickpeas

  • Prep-time: / Ready In:
  • Serves 4
  • Serving size: ¼ of recipe
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The mild anise-like flavor of fennel is well balanced by the citrus in this hearty salad.

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By Del Sroufe,

Ingredients

  • 1½ cups brown basmati rice
  • 2 cups cooked chickpeas, or one 15-ounce can, drained and rinsed
  • 1 fennel bulb, trimmed and diced
  • 1 orange, zested, peeled, and segmented (zest and segments reserved)
  • ¼ cup plus 2 tablespoons white wine vinegar
  • ½ teaspoon crushed red pepper flakes
  • ¼ cup finely chopped parsley

Instructions

  • Rinse the rice under cold water and drain. Add it to a pot with 3 cups of cold water. Bring it to a boil over high heat, reduce the heat to medium, and cook, covered, for 45 to 50 minutes, or until the rice is tender.
  • While the rice cooks, combine the chickpeas, fennel, orange zest and segments, white wine vinegar, crushed red pepper flakes, and parsley in a large bowl and mix well. When the rice is finished, add the rice to the bowl and mix well.
Nutritional Information:

Per serving (¼ of recipe): 316 calories, 63.6 g carbohydrates, 11.6 g protein, 3.9 g total fat, 0.2 g saturated fat, 0 g cholesterol, 43 mg sodium, 11.3 g fiber, 9.4 g sugar

Note: Nutritional information is provided as an estimate only.

Comments (1)

(5 from 1 vote)

Recipe Rating

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Jen

Actually blown away by how tasty this is! The flavours go together beautifully, and nothing is overpowering. So simple and absolutely delicious, followed recipe exactly and have 3 portions left in the fridge for this week's lunches. Thanks!!

About the Author

Headshot of Def Sroufe

About the Author

Del Sroufe

Chef Del Sroufe is co-owner and executive chef of Wellness Forum Foods, a whole-food, plant-based meal delivery and catering service in Columbus, Ohio. He is the author of Forks Over Knives - The Cookbook and Better Than Vegan. Del teaches cooking classes and helps people transition to a healthy plant-based diet.
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