Greek-Inspired Rice & Chickpea Salad
This recipe is always a crowd favorite. Makes approximately 8 1-cup servings.
1 1/2 cups uncooked organic brown rice
2 Tablespoons extra virgin olive oil
16 oz of fresh organic baby spinach
3 garlic cloves, minced
1 cup feta cheese
1/4 cup chopped pitted kalamata olives (optional)
1/2 cup sun-dried tomatoes, chopped
1 tsp dried oregano
1/2 tsp sea salt
1/2 tsp black pepper
1 (15 1/2-ounce) can chickpeas, rinsed and drained
1/4 cup toasted pine nuts
Cook the brown rice according to the package instructions. Set aside and allow to cool to room temperature.
In a large bowl, combine the feta cheese, sun-dried tomatoes, olives (if using), dried seasonings (oregano, salt, pepper), and chickpeas. Gently mix.
Heat the olive oil to medium heat in a large pan with higher sides. Add all of the spinach and the minced garlic and saute for about 3-4 minutes, or just until the spinach wilts. Add the wilted spinach, garlic, and oil to the feta mixture.
(Sauteing the spinach can be done in several batches if your pan cannot hold all of the spinach at once.)
Add the rice and pine nuts. Toss gently.