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

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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.


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