Lemon-Herb Basmati Salad with Chickpeas

1. 1
   prep

   Soak the chickpeas and rice overnight.

   Place dried chickpeas and basmati rice in separate bowls. Cover with plenty of water and let soak for 8 hours or overnight. Drain before cooking.

   TIPSoaking the chickpeas reduces cooking time and makes them easier to digest. The soaked rice grains elongate beautifully when cooked.
2. 2
   boil · ~20 min

   Cook the chickpeas until tender.

   Add the drained chickpeas to a saucepan with fresh water covering them by 2 inches. Add a pinch of salt. Bring to a boil, then reduce to a simmer and cook until tender but not mushy, about 15-20 minutes. Drain and set aside to cool.

3. 3
   boil · ~12 min

   Cook the basmati rice.

   Bring 2 cups of water to a boil in a saucepan. Add the drained rice, stir once, and cook uncovered until the rice is just done and the water is absorbed, about 10-12 minutes. Spread the rice on a large plate to cool completely.

   TIPSpreading the rice out stops the cooking process and prevents clumping. Fluff with a fork once cooled.
4. 4
   mix

   Whisk together the lemon dressing.

   In a small bowl, whisk the lemon juice, olive oil, minced garlic, a pinch of salt, and black pepper until well combined.

5. 5
   mix

   Combine all the salad ingredients.

   In a large mixing bowl, add the cooled rice, cooked chickpeas, diced cucumber, diced tomato, and chopped red onion. Pour the dressing over the top and toss gently to combine.

6. 6
   mix

   Fold in fresh herbs and lemon zest.

   Add the chopped parsley, mint, basil, and lemon zest to the salad. Fold through gently until the herbs are evenly distributed.

   TIPAlways add fresh herbs at the very end to preserve their bright color and aroma.
7. 7
   serve

   Serve the salad at room temperature or chilled.

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