Food Recipes Herby Rice Salad With Chickpeas and Pistachios 4.3 (3) Add your rating & review 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 with nearly a decade of culinary and food media experience. Real Simple's Editorial Guidelines Updated on September 5, 2022 Print Rate It 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 Rate it Print