Rice salad with hearts of palm, chickpeas and tomatoes

Very quick to make, this delicious salad can be served as a light meal or as part of a larger buffet when entertaining.

Ingredients (serves 4)
- 1 cup long grain rice, picked and washed
- 1 can hearts of palm, sliced
- 1 cup boiled chickpeas, drained
- 2 tomatoes, diced
- 1 small red onion, minced
- 1 Tablespoon dry mint
- a handful fresh mint, chopped
- 1 lemon, juiced
- 3 Tablespoons extra virgin olive oil
- sea salt and pepper, to taste

Cover the rice with plenty of water, bring to the boil, add a pinch of sea salt, reduce heat and simmer for 15 minutes or until 'al dente'. Use a colander to drain the rice and run it quickly under cold water, then allow to drain completely. In a large bowl combine the rice with the remaining ingredients. Taste and adjust the seasonings and enjoy!

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