Tuesday, September 28, 2010

Wild Chickpea Salad

One sunny day, Molly and I parked our bikes at Flying Apron hoping to find something to boost our blood sugar levels.  We bought several dishes to share, but there was one recipe that we both seemed to be very conscious of the portion size the other had taken.  Finally, we agreed that it was evenly divided.  

The flavors of this dish were so balanced and satisfying.  As we examined the ingredients, we realized it looked quite simple to prepare, we should give it a shot.  Well, it only took one try to realize that it's pretty darn easy.   Serve it alone or accompanied.  One of my favorite ways is stuffed in a baked acorn squash and topped with parmesan cheese.  I've made this dish several times for guests, potlucks, and dinner parties.   The conversation seems to go something like this: 

Guest: Wow, that's delicious.  How do you make it? 
Me: It's super easy. It's just...
Guest: That's all?
Me: That's it!

Wild Chickpea Salad 

This salad is amazingly easy and delicious for so few ingredients!

Makes 6-8 servings

1 cup short grain brown rice
1 cup wild rice
2 cups water
½ tsp salt

1 cup chickpeas, cooked
2 T rosemary
1 T butter or coconut oil
2 cups chopped mushrooms (chantrelles are best)
¼ cup extra-virgin olive oil
2 green onions, chopped
½ cup pumpkin seeds, toasted

1.     Put rice, salt and water in a pot, bring to a boil, cover and simmer.  The rice will form channels that cook the grains evenly (therefore should not be stirred).

2.    Chop mushrooms into bite size pieces.  Finely chop the green onions, and dice the rosemary.

3.    Add a T of oil to a skillet on medium heat, and add mushrooms until tender.  Stir in the rosemary and saute a minute longer.

4.    Lightly toast pumpkin seeds (either on the stovetop or in the oven).

5.    Mix all ingredients in a bowl, toss well and serve.

Mushrooms are incredibly nutritious, stayed tuned for more information on mushroom's protein, vitamin D and mineral content! 

Wild rice is one of the only native grains to the United States, and makes a great compliment to the brown rice.  Together the grains and legume form a complete protein, meaning all amino acids are present to build proteins in our body.  


  1. Yum! I will have to try this. The accounts of so many people being won over by this salad are too intriguing to pass up :)

  2. I heard a story about some cakes...I want details of the cooking process and some recipes.


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