Chickpea Wild Rice Salad

I am really on a roll with all these posts in a row!  Sadly, I lost my camera battery charger and since it died at our Memorial Day Party I haven’t been able to upload pics (such a bummer because we set up the baby pool for the littles and OMG cuteness overload).  I have my cell phone photos but they’re subpar at best.  Still, I’d like to share this recipe since it was a real hit and super easy.

Not the prettiest, I’ll admit, but sometimes you just have to accept that things aren’t always pinterest-y in real life.

I highly recommend you all bookmark this one for summer picnics.  It’s a crowd pleaser and can be made ahead of time so it’s pretty low fuss.  I made it a day in advance and just kept the chopped green onions separate until right before the party started.

It tastes great and will meet almost any allergy criteria.  Of course P wouldn’t have anything to do with the chickpeas, but I presume others aren’t as bean-phobic as my son.  [Oh the irony!]

Chickpea Wild Rice Salad [vegan, gluten free, dairy free, soy free, nut free]

Salad Ingredients:

• 4 cups cooked wild rice
• 1 can chickpeas, drained
• 4 green onions, diced
• 1/2 red bell pepper, diced
• 2 oz pea pods, chopped
• 2 celery stalks, chopped
• 1/2 cup dried cranberries

Dressing Ingredients:

• 1/4 cup olive oil
• 1/4 cup red wine vinegar
• 1 tbsp minced garlic (~2 cloves, pressed & minced)
• 2 tbsp dijon mustard
• 1/2 tsp salt
• 1/2 tsp pepper

[optional] If you don’t have nut concerns, I bet toasted pecans would be a great addition]

Directions:

Mix ingredients and toss with dressing.  Refrigerate and serve chilled.

Boom!

This recipe is adapted from a chicken version that a MOPS friend brought to a meet up once; and I think I nailed it pretty well.  I love vinegar dressed salads with lots of veggies in the summer.