Chickpea Salad with Rice

Picture from Having Fun Saving

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Chickpea Salad with Rice

Tracy @ Having Fun Saving

Ingredient

  • 1 can Wild Oats Chickpeas – drained and rinsed
  • 1 can Wild Oats Diced Tomatoes – drained
  • 1 cup cooked Wild Oats Long Grain Rice
  • 1 green pepper – diced
  • Feta cheese and balsamic vinegar for toppings if desired

Instructions

  1. Mix all ingredients expect the cheese and balsamic vinegar into a bowl
  2. Add toppings if desired
  3. Serve cold
  4. Enjoy!

Please see source website for additional pictures and detailed instructions – Having Fun Saving

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BookCover - FRONT
72 Ways to Prepare Beans & Rice…And Love It: A Cookbook for Dave Ramsey Fans

***The mention of any brands and/or Dave Ramsey does not constitute an endorsement or recommendation from the brand or company.

Spanish Chickpeas & Rice

Picture from Budget Bytes

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Spanish Chickpeas & Rice

Beth @ Budget Bytes

Ingredient

  • 2 Tbsp olive oil
  • 2 cloves garlic
  • ½ Tbsp smoked paprika
  • 1 tsp cumin
  • ½ tsp oregano
  • ¼ tsp cayenne pepper
  • Freshly cracked black pepper
  • 1 yellow onion
  • 1 cup uncooked long grain white rice
  • 1 15oz. can diced tomatoes
  • 1 15oz. can quartered artichoke hearts
  • 1 19oz. can chickpeas
  • 1.5 cups vegetable broth*
  • ½ tsp salt (or to taste)
  • ¼ bunch fresh parsley
  • 1 fresh lemon

Instructions

  1. Mince the garlic and add it to a large deep skillet along with the olive oil. Cook over medium-low heat for 1-2 minutes, or just until soft and fragrant. Add the smoked paprika, cumin, oregano, cayenne pepper, and some freshly cracked black pepper to the skillet. Stir and sauté the spices in the hot oil for one more minute.
  2. Dice the onion and add it to the skillet. Sauté the onion until it is soft and translucent (about 5 min). Add the rice and sauté for 2 minutes more.
  3. Drain the chickpeas and artichoke hearts, then add them to the skillet along with the can of diced tomatoes (with juices), vegetable broth, and a half teaspoon of salt. Roughly chop the parsley and add it to the skillet, reserving a small amount to sprinkle over the finished dish. Stir all the ingredients in the skillet until evenly combined.
  4. Place a lid on the skillet and turn the heat up to medium-high. Allow the skillet to come to a boil. Once it reaches a boil, turn the heat down to low and let simmer for 20 minutes. Make sure it’s simmering the whole time and adjust the heat up slightly if necessary to keep it simmering.
  5. After simmering for 20 minutes, turn the heat off and let it rest for 5 minutes without removing the lid. Finally, remove the lid, fluff with a fork and top with the remaining chopped parsley. Cut the lemon into wedges and squeeze the fresh juice over each bowl.

Please see source website for additional pictures and detailed instructions – Budget Bytes

Subscribe via email, so you don’t miss out on something delicious! If you like what you see, please share with your friends.

~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*

Buy the book (in Print or on Kindle)

BookCover - FRONT
72 Ways to Prepare Beans & Rice…And Love It: A Cookbook for Dave Ramsey Fans

***The mention of any brands and/or Dave Ramsey does not constitute an endorsement or recommendation from the brand or company.

Nominate your FPU Coordinator

Every year we send out 50 autographed books to FPU coordinators across the United States. This year we want to help you thank YOUR FPU coordinator. All you need to do is share the following information in the comments section below or email us at BeansAndRice72@gmail.com by Thanksgiving Day.

  • FPU Coordinator Name
  • FPU Site (church or location name)
  • Site address

It’s that simple! Thanks for letting us celebrate your coordinator.