Vegan Wild Rice Salad

Sweet, tart grapes and cranberries mingle with chickpeas and scallions in a quick and easy vegan wild rice salad that's perfect for parties.

• Preparation Time: 5 mins
• Cooking Time: 40 mins
• Total Time: 45 mins
• Calories: 291 Calories

Ingredients

• 1 pinch salt
• 3 cups water
• 1 teaspoon minced garlic
• ¼ cup dried cranberries
• 1 pinch dried oregano
• 1 cup wild rice
• 1 teaspoon chopped fresh rosemary
• 2 tablespoons maple syrup
• 1 tablespoon extra-virgin olive oil
• 2 medium lemons
• 6 stalks green onion
• ½ cup sliced red grapes
• ½ cup rinsed canned chickpeas

Recipe Instructions

Step 1

Stir water and rice together in a medium saucepan. Cover and cook over medium heat until rice is soft and starts to split, about 40 minutes. Note: leave rice slightly undercooked so it does not fall apart.

Step 2

Drain and place in the refrigerator to cool for about 15 minutes.

Step 3

Meanwhile, slice green onions as thinly as you can. Set aside a portion of the greens for garnish. Toss remaining green onions in a bowl with grapes, chickpeas, cranberries, garlic, and rosemary.

Step 4

Squeeze lemons into a separate bowl; watch for seeds! Stir in salt and oregano until oregano is crushed and begins to steep in the lemon juice. Whisk in maple syrup and olive oil until dressing begins to emulsify.

Step 5

Add cooled rice to the salad mix. Add dressing and toss lightly. Garnish with reserved green onions.