Herby Rice Salad With Chickpeas and Pistachios


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.

Hands On Time:
10 mins
Total Time:
30 mins


  • 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

  • cup roasted and lightly salted pistachios, roughly chopped

  • ¼ teaspoon crushed red pepper


  1. Rinse rice under cold water using a sieve until water runs clear.

  2. 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.

  3. Meanwhile, toss chickpeas with 2 tablespoons oil, lemon zest and juice, ½ teaspoon salt, and several grinds black pepper in a large bowl.

  4. 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.

    Herby Rice Salad in a bowl
    Courtesy of Ananda Eidelstein
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