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wild rice chickpea salad recipe

Warm Wild Rice + Chickpea Salad

  • Author: Meghan Telpner
  • Total Time: 1 hour 15 mins
  • Yield: 3-4 1x


A salad that’s downright delicious and will actually keep you full until your next meal.


  • 1 cup wild rice
  • 3 cups water
  • 1 can organic BPA-free chickpeas
  • 1/2 cup grated carrots
  • 2 celery stalks, finely chopped
  • 1 red bell pepper, finely chopped
  • 1/2 cup cilantro, finely chopped
  • 1/4 cup dried apricots, chopped (optional)
  • 2 hard-boiled free-range eggs (optional)
  • Toasted pine nuts (optional)
  • Sea salt and cayenne, to taste
  • Dressing:
  • 1 tsp cumin seeds or herb of choice
  • 1/2 cup olive oil
  • 1/4 Tbsp apple cider vinegar


  1. Drain and rinse the wild rice. In a medium saucepan, bring the water to a boil and then add in the wild rice.
  2. Bring down to medium heat and let it simmer for about 60 minutes, covered, until tender and all the water is absorbed.
  3. While rice is cooking, toast cumin seeds lightly on a skillet for until fragrant. Remove from heat and allow to cool. Then grind them in a coffee or spice grinder and mix with olive oil and apple cider vinegar in a jar for dressing. Shake well.
  4. Once the rice is done, fluff with a fork. Add in the chickpeas, vegetables, dried apricots and dressing. Mix well.
  5. Serve with toasted pine nuts or a warm hard-boiled egg for an added protein boost.
  6. Sprinkle with sea salt and cayenne pepper to taste.
  • Prep Time: 15 mins
  • Cook Time: 60 mins
  • Category: Salad