Food Recipes Herby Rice Salad With Chickpeas and Pistachios 4.3 (3) Make a batch of fresh, fluffy rice or use leftovers for this easy-breezy salad. The addition of pistachios and chickpeas makes this a satisfying meal, but it works just as well as a side to any protein. By Ananda Eidelstein Ananda Eidelstein Instagram Website Ananda Eidelstein is a vegetable-loving food writer, recipe developer, and editor. She is the former Senior Food Editor at REAL SIMPLE magazine. Prior to writing and editing feature stories, having her own monthly vegetarian column, and developing over 300 recipes during her time at RS, she was the Assistant Food Editor at Rachael Ray Every Day. She has also gained experience in the test kitchens of Martha Stewart's Living, and Saveur magazines, in catering, TV, and a Michelin-starred restaurant in New York City. Ananda is a graduate of the French Culinary Institute, now known as the International Culinary Center, with nearly a decade of culinary and food media experience. Real Simple's Editorial Guidelines Updated on September 5, 2022 Print Share Share Tweet Pin Email Hands On Time: 10 mins Total Time: 30 mins Ingredients 1 cup basmati or Jasmati rice 1 ¼ teaspoons kosher salt, divided 1 15 oz. can chickpeas, drained 5 tablespoons olive oil, divided 1 lemon, zested and juiced Freshly ground black pepper 1 ½ cups arugula 1 cup mixed herbs such as dill and flat-leaf parsley, chopped ⅓ cup roasted and lightly salted pistachios, roughly chopped ¼ teaspoon crushed red pepper Directions Rinse rice under cold water using a sieve until water runs clear. Bring 1⅓ cups water to a boil over high in a saucepan with a lid. Add rice and season with ½ teaspoon salt. Reduce heat to low, stir and cook, covered, until water is absorbed, about 10 minutes. Remove lid and cover the pan with a clean dish towel. Replace lid and set aside, covered, 5 to 10 minutes. Fluff with a fork and transfer rice to a rimmed baking sheet, spreading rice out on an even layer to cool for at least 10 minutes. Meanwhile, toss chickpeas with 2 tablespoons oil, lemon zest and juice, ½ teaspoon salt, and several grinds black pepper in a large bowl. Add cooled rice (or leftover rice if using) to chickpeas in bowl. Stir in arugula, herbs, pistachios, crushed red pepper, several grinds black pepper, and remaining ¼ teaspoon salt. Courtesy of Ananda Eidelstein Print