Rice Chickpea Salad with Alfalfa Sprouts, Olives and Tomatoes

Ingredients

• 100 g cooked natural rice
• 150 g Basmati rice
• 50 g black olives (pitted)
• 0.5 bunch parsley (chopped)
• 4 Spring Onions
• 4 tomatoes
• 2 tbsp almond kernels (slivered and toasted)
• 50 g alfalfa sprouts
• 400 g chickpeas (canned)
• 2 tbsp sherry vinegar
• 4 tbsp olive oil
• 1 tsp Honey
• Lemon juice
• Salt
• pepper (ground)

Instructions

1. 1.

   Cook both types of rice according to package instructions or steam them. Then rinse briefly with cold water and drain.

2. 2.

   Halve the olives.

3. 3.

   Wash, trim, and slice spring onions into rings.

4. 4.

   Wash tomatoes, quarter them, remove seeds, and dice.

5. 5.

   Rinse chickpeas and drain.

6. 6.

   Whisk vinegar with olive oil and honey, then add all remaining ingredients (except parsley), season with salt and pepper, and mix well. Cover and let sit for about 1 hour. Finally fold in parsley, adjust seasoning with lemon juice, salt, and pepper, and serve.