This “salad” is my go-to at the moment to take and share at potluck type meals with friends. Every single time I make it I have people asking me for the recipe, so I figured it was time to put it on the blog! Not only is it something different, it’s also good for you and it contains one of Eleni’s all time favorite foods – chickpeas! I’ve had people tell me that they really thought they hated chickpeas until they ate this….so don’t knock it ’til you try it! I often double the recipe if we’re going somewhere with a big crowd, since it’s quite cheap to make too. At home we’ve had this with thick juicy steaks, chicken or burgers, but honestly it’s quite good by itself for lunch!
4 or so cups of cooked basmati rice (which is like 2 cups uncooked)
1 can whole kernel sweetcorn, drained
1 can chickpeas, drained
1 can black beans, drained
1/2 red onion, chopped very small
1 red bell pepper, chopped small
3 or 4 big handfuls of raw spinach, chopped
The juice of 1 lemon
Salt to taste
Pepper to taste
– Mix all together in a big bowl, and serve or refrigerate until you’re ready to eat. Easy peasy! If it seems sticky or too dry, add a drizzle or two of olive oil or an extra squeeze of lemon before serving.