Black Rice Rainbow Salad
This Black Rice Salad is a beautiful one-bowl recipe bursting to the brim with a rainbow-hued riot of textures from creamy avocado and feta to crispy chickpeas and toasted pistachios. A versatile tahini-yogurt dressing brings it all together with a medley of Mediterranean-inspired flavours!
½ cup black rice ⅓-½ cup cherry tomatoes, cut in halves ½ cucumber, thinly-cut ½ avocado, cut in cubes ⅓-½ block of feta, cut in cubes 1 big bunch of parsley, de-stemmed ¼-⅓ cup pistachios, toasted For the crispy chickpeas ⅓-½ cup chickpeas, soaked overnight 1 tbsp olive oil ½ tsp paprika sea salt black pepper For the tahini-yogurt dressing ⅓ cup hung curd 1-2 cloves of garlic, minced 1 tbsp tahini 1 tbsp lemon juice 1-2 tbsp olive oil salt and pepper to taste
Prepare the crispy chickpeas Cook the chickpeas in a pressure-cooker until softened. Drain and pat-dry the chick-peas. Pre-heat you oven to 180°C and line a baking tray with parchment paper. Toss the chickpeas with olive oil, paprika, sea salt and pepper until evenly coated. Bake the chickpeas for 20-25 minutes or so until crisp and golden-brown. Remove and set aside to cool. Prepare the dressing Whisk together the hung curd with tahini, garlic and lemon juice. Stir in olive oil. Season with salt and pepper. Taste and adjust according to preference: for instance, adding more tahini for a nutty kick, more lemon juice for a zing etc. Assemble the salad Add the black rice, cherry tomatoes, cucumber, feta, crispy chickpeas, avocado, parsley and toasted pistachios to a large mixing bowl. Toss together until evenly combined.
Spread the salad out in a serving bowl. Spoon some tahini-yogurt on top and garnish with parsley. Enjoy!