How much melancholy dwells in the ephemeral beauty of a flower? From where seeds take their tenacity? Are spring loves to be trusted? Don’t think about it and enjoy a spring salad! You’ll celebrate the zephir’s season without the existential spring-beauty induced questions.
You can make this spring salad starting by pilaf cooked whole rice and boiled chickpeas and then adding all the springtime vegetables you like. Perfect for your lunch box and even better for a spring picnic. Eaten on the grass on a checkered tablecloth, this salad does not need nothing else but itself. But If you eat it at work in front of a sad and gray computer, it may be appropriate to add a tablespoon or two of this goodness. 😀
SPRING SALAD WITH CHICKPEAS, WHOLE RICE AND STEAMED ASPARAGUS
INGREDIENTS
- 2 cups of whole rice, mine is de Camargue, even the basmati should be great
- 3 cups of water
- 1 cup of boiled chickpeas, drained and cooled
- steamed asparagus
- avocado slices
- fresh raw spinach
- radishes
- lemon juice
- himalayan salt
- extra virgin olive oil
- fresh or dried mint
- pink pepper, just because it’s spring
METHOD
- Rinse the rice
- put the rice and the water in a pot, cover with a lid and cook slowly over low heat for about 35-40 minutes depending on the type of rice used. Never open the lid
- when cooked (water should be completely absorbed by rice) put the rice nto a large bowl, season with two tablespoons of extra virgin olive oil and Himalayan salt and set aside
- once cooled, add the rice and the chickpeas with the raw veggies, and the steamed asparagus
- season with lemon juice, mint and pepper. Serve with avocado slices
Naturalborncooks 