This is a refreshing and light easy Spring salad. It surprised many!
Lemony Chickpea Salad over brown rice
1 can chickpeas, drained
Kosher salt and freshly ground pepper
1/4 medium red onion, finely chopped
2 Tablespoons red wine vinegar
1 stalk celery, diced
Finely shredded zest and juice of 1/2 lemon
1 garlic clove, very finely chopped
1/2 teaspoon finely chopped rosemary
1/4 teaspoon dried oregano
3 Tablespoons extra-virgin olive oil
½ bunch flat-leaf parsley, finely chopped
1 cup brown rice
In a large bowl, soak the red onion in the vinegar for 15 minutes. Drain, discarding the vinegar.
Return the onion to a large bowl and add the diced celery, lemon zest, lemon juice, garlic, chopped rosemary and oregano.
Add the chickpeas and olive oil; season with salt and pepper. Fold in the parsley and serve over cooked brown rice.
To cook brown rice: Place 1 cup of brown rice into 2 cups salted water. Bring to a boil and then turn the heat down to low and simmer for 45 minutes or until all the water has been absorbed. Let sit in the pot for 10 minutes before serving.