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Wild Rice and Chickpea Salad

Gena Hamshaw
  • 60 minutes
  • Serves 4

INGREDIENTS

1 1/2 cups

Carrot, tightly packed

1 cup

Celery

3 cups

Chickpeas, cooked

1/4 cup

Green onion tops

1/2 cup

Pomegranate seeds

2 tbsp

Shallots

1 tsp

Maple syrup

1

dry cup Wild rice or a wild rice blend

1

Black pepper

3/4 tsp

Garam masala

1/2 tsp

Salt

1 1/2 tbsp

Apple cider vinegar

3 tbsp

Olive oil