Recipe: Mediterranean Rice and Chickpea Salad

from the book One-Dish Vegan


  • 2 red bell peppers
  • 1.5 tablesoons white wine vinegar
  • 1.5 tablespoons freshly squeezed lemon juice
  • 1/2 teaspoon sugar
  • 2 garlic cloves, minced
  • 1 teaspoon dried basil
  • 1/4 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 3 tablespoons olive oil
  • 2.5 cups cold cooked rice
  • 1/2 cup grated fresh fennel or minced celery
  • 1/2 small red onion, minced
  • 1.5 cups cooked chickpeas
  • 1/3 cup kalamata olives, pitted
  • Torn mixed salad greens


  1. Preheat the broiler.  Halve and seed the red peppers.  Place on a baking sheet, skin side up.  Broil until skis are balckened.  Place the peppers in a plastic or paper bag and let stand about 10 minutes.  remove charred skin and discard.Cut the peppers into thin strips.
  2. In a small bowl, whisk together the vinegar, lemon juice, sugar, garlic, basil, oregano, salt, and pepper.  Wisk in the oil in a slow, steady streamuntil emulsified and smooth.
  3. In a large bowl, combine the rice, fennel, onion, chickpeas, olives, and roasted red peppers.  Add the dressing and toss well.
  4. Arrange the salad greens on plates.  Top with the rice mixture.

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