Minted Red Rice and Chickpea Salad
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recipe by Tenina Holder https://bit.ly/TheWeekendTable
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- Total Time
- 1hr 5mins
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- Serves
- 6
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- Calories
- 590
This recipe comes from ‘The Weekend Table’ - the newest, beautiful cookbook by Tenina (link in bio). This salad has been in my family for almost 20 years I think. Way before Thermomix entered my life I was making a version of this one. It appeared in my very first published cookbook, For Food’s Sake. I make it often and probably always will. Add it to your must cook list. Oh, and yes, it is accidentally vegan!
recipe updated 25 Feb 2022
Ingredients
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- Mint leaves
- 1 handful
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- Tinned chickpeas
- 400 g
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- Celery stalk
- 2
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- Red bell pepper
- 1
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- Cucumber
- 2
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- Water
- 1 L
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- Red rice
- 150 g
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- Black peppercorns
- 1 tablespoon
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- Italian parsley
- 1 handful
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- Garlic clove
- 3
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- Spring onion
- 2
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- Tamari
- 40 g
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- Lemon juice
- 40 g
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- Rice wine vinegar
- 20 g
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- Raw sugar
- 2 teaspoons
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- Pink himalayan salt flakes
- 1 pinch
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- Extra virgin olive oil
- 100 g
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- Pistacchios
- 100 g
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- Pine nuts
- 50 g
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- Pumpkin seeds
- 50 g
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- Dried cranberries
- 50 g
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- Mint leaves
- as needed
Tools
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TM5
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Simmering basket
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Tm5 bowl
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Large mixing bowl
Step preview
- Place rice into simmering basket and insert into the Thermomix bowl
- Pour water over the rice and cook 30 minutes/100°C/speed 3
- Remove rice, cool
- Drain water from bowl
- Place peppercorns into clean, dry Thermomix bowl and mill 5 seconds/speed 9
- Add mint, parsley, garlic, spring onions/shallots, tamari, lemon juice, vinegar, sugar, salt and EVOO and blend 10 seconds/speed 8
- Place remaining ingredients into a large salad bowl and toss dressing through
- Add rice and toss again just to coat with dressing
- Serve garnished with additional mint leaves