Chickpea And Wild Rice Salad With Roasted Poblanos And Chili Lime Vinaigrette Recipe

Name: Chickpea And Wild Rice Salad With Roasted Poblanos And Chili Lime Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups Uncooked Wild Rice; 3 cups Water; 2 teaspoons Olive Oil; 1/2 teaspoons Salt; 3 whole Poblano Peppers, Roasted, Peeled, Seeded And Roughly Chopped; 1 can (15 Oz. Can) Garbanzo Beans, Drained And Rinsed; 1 bunch Cilantro, Roughly Chopped; _____; FOR THE VINAIGRETTE:; 1 whole Lime, Juiced; 1/4 cups White Wine Vinegar; 2 Tablespoons Honey; 1/4 teaspoons Chili Powder; 1/4 teaspoons Aleppo Powder; 1/4 teaspoons Cumin; 1/4 teaspoons Oregano; 3/4 cups Vegetable Oil; 1/4 teaspoons Salt; 1/8 teaspoons Fresh Ground Pepper

Servings: persons

2 cups Uncooked Wild Rice
3 cups Water
2 teaspoons Olive Oil
1/2 teaspoons Salt
3 whole Poblano Peppers, Roasted, Peeled, Seeded And Roughly Chopped
1 can (15 Oz. Can) Garbanzo Beans, Drained And Rinsed
1 bunch Cilantro, Roughly Chopped
_____
FOR THE VINAIGRETTE:
1 whole Lime, Juiced
1/4 cups White Wine Vinegar
2 Tablespoons Honey
1/4 teaspoons Chili Powder
1/4 teaspoons Aleppo Powder
1/4 teaspoons Cumin
1/4 teaspoons Oregano
3/4 cups Vegetable Oil
1/4 teaspoons Salt
1/8 teaspoons Fresh Ground Pepper

1
Combine rice, water, olive oil, and salt in a saucepan. Bring to a boil then stir once. Cover tightly with a lid and reduce heat. Simmer for 15 minutes. Remove from heat and let stand, covered for 10 minutes. Fluff with a fork and put in a mixing bowl. Let rice cool completely.
2
Once rice has cooled, add chopped peppers, beans, cilantro and 3/4 cup dressing to the rice and gently toss to combine. Refrigerate for at least 1 hour to let flavors blend. Remove from the refrigerator a few minutes before serving, adding more dressing if desired. Can be served slightly chilled or at room temperature.
3
Chili-Lime Vinaigrette:
4
Combine all ingredients in a bowl or jar with a tight lid. Whisk or shake to combine. Makes 1 cup of dressing.

944

kcal

Calories

Fat

111

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 2 cups Uncooked Wild Rice, 3 cups Water, 2 teaspoons Olive Oil, 1/2 teaspoons Salt, and more.

Yes, Chickpea And Wild Rice Salad With Roasted Poblanos And Chili Lime Vinaigrette falls under the Soups & Stews category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Chickpea And Wild Rice Salad With Roasted Poblanos And Chili Lime Vinaigrette

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