Wild Rice Salad with Chickpeas and Asparagus

Photo by Fragrant Vanilla Cake


Wild Rice Salad with Chickpeas and Asparagus

Anna @ Fragrant Vanilla Cake


  • 3 cups cooked wild rice
  • 1 1/2 cups cooked chickpeas (you may use canned)
  • 2 stalks celery, diced
  • 1 red bell pepper, diced
  • 2 cups asparagus, cut into 2 inch pieces
  • 1/2 cup raw walnuts
  • 2 Tbsp cider vinegar
  • 2 Tbsp olive oil
  • 1 tsp dried thyme
  • 1/4 tsp sea salt or to taste
  • 2 cloves garlic, minced


  1. In a large bowl, combine all ingredients, and toss together until well combined.  Serve at room temperature.
  2. *To cook wild rice, rinse it well, then place in a pot of water covering by a few inches and bring to a boil.  Lower to a simmer and cook until the rice begins to flower or split apart and is tender about 1 hour and 15 minutes to an hour and a half (depending on which type you have).  Cook the chickpeas in a similar fashion, they take about an hour and a half.

Please see source website for additional pictures and detailed instructions – Fragrant Vanilla Cake

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.


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: