Rating: 4.5 stars
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  • 3 Ratings

Make a batch of fresh, fluffy rice or use leftovers for this easy-breezy salad. The addition of greens and chickpeas makes this a satisfying meal, but it works just as well as a side to any protein. Get creative and mix-and-match the herbs and nuts—basil and almonds would also be great here. And as the weather cools, this recipe also makes for a great holiday side, brimming with freshness and texture. Swap massaged kale for the arugula, add pomegranate seeds to the mix, and you’ve got a festive little crowd-pleaser.


Read the full recipe after the video.

Recipe Summary

10 mins
30 mins


Ingredient Checklist


Instructions Checklist
  • 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.