Chickpea and Black Rice Oriental Salad with a Red Onion Vinaigrette

2 cups dried chickpeas, cooked 
1 cup black rice, cooked 
2 tablespoons dehydrated onion
2 tablespoons chopped cilantro (coriender)
2 tablespoons finely chopped red onion
2 tablespoons fresh lime juice
1 tablespoon rice vinegar can also be substituted
Sea salt and cracked pepper, to taste

Cook the chickpeas: place them in a pressure pan covered with salted water and 1 tablespoon of dehydrated onion and let it cook for 40 minutes or until tender. Let it could down in the fridge for a couple minutes
Cook the black rice: place in a large saucepan and cover with salted water and the other tablespoon of dehydrated onion, bring to a boil, then reduce heat. Let cook until the rice is tender (about 25 minutes). Drain the water if necessary. Let it could down in the fridge for a couple minutes
Red onion vinaigrette: place the chopped red onion in a bowl and sprinkle with a little salt. Pour the vinegar and lemon juice on top and let soften for about 15 minutes. Season to taste with salt and pepper. 
Combine the rice and chickpeas into a large serving bowl along the chickpeas and pour as muchof the vinaigrette over the salad as you like. Toss the ingredients together and let the flavors meld for a bit. Serve it with chopped cilantro.


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