AMIEs RICE & CHICKPEA Salad

Name: AMIEs RICE & CHICKPEA Salad
Total time: 1800 s
Yield: 4 servings
Cuisine: American
Ingredients: 3 tbsp extra virgin olive oil; 1 garlic clove, finely chopped; 1 a lovely bunch of fresh flat-leaf parsley, finely chopped; 225 grams ripe tomatoes, peeled and seeded; 12 fresh basil leaves, snipped; 200 grams Italian rice; 400 grams canned or organic chickpeas (in cartons); 1 salt and freshly ground black pepper

Armilie @Armilie1962

Perugia, Italy

"such a really good and attractive dish when rice and chickpeas are mixed together."

Armilie @Armilie1962

Perugia, Italy

"such a really good and attractive dish when rice and chickpeas are mixed together."

Saved

Ingredients

30 mins

4 servings

3 tbspextra virgin olive oil
1garlic clove, finely chopped
1a lovely bunch of fresh flat-leaf parsley, finely chopped
225 gramsripe tomatoes, peeled and seeded
12fresh basil leaves, snipped
200 gramsItalian rice
400 gramscanned or organic chickpeas (in cartons)
1salt and freshly ground black pepper

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Steps

30 mins

1

Cook the rice in plenty of boiling salted water. Drain when just al dente. Mix into the chickpeas.
2

Put the oil,.the chopped garlic and chopped parsley in a small frying pan. Saute for 2 minutes, stirring constantly.
3

Dice the tomatoes and mix into the frying mixture. Cook for 1 minute and then spoon over the rice and chickpea mixture. Add the snipped fresh basil and plenty of pepper. Toss thoroughly but lightly. Taste and check the salt. Serve at room temperature.