Crispy Rice Salad

• Cook_then_chill rice for overnight
• Soak dry chickpeas for overnight

Nutrition values are AI-estimated based on ingredients.

• 1 cup cold cooked rice
• ½ cup cooked chickpeas
• 3 Tbsp fresh orange-ginger juice
• 1 Tbsp maple syrup
• 1 tsp Dijon mustard
• ½ tsp sea salt
• 1 tsp gochujang powder
• 1 cup chopped lettuce
• ¼ cup sliced radish
• ½ cup cherry tomatoes, halved
• ¼ cup grapes, sliced
• 1 Tbsp olive oil
• White onions, thinly sliced
• Chopped green herbs

1. 1Measure and add fresh orange-ginger juice, olive oil, maple syrup, Dijon mustard, sea salt, and gochujang powder to a clear glass mug.
2. 2Thoroughly whisk the dressing ingredients together until they form a uniform, reddish-orange mixture.
3. 3Spread cold cooked rice and cooked chickpeas in a single layer on a parchment-lined baking sheet.
4. 4Bake the rice and chickpeas to achieve crispiness.
5. 5In a large mixing bowl, add chopped lettuce, sliced cherry tomatoes, sliced radishes, and thinly sliced white onions.
6. 6Add the baked crispy chickpeas and sliced green grapes to the bowl with the fresh vegetables.
7. 7Pour the prepared orange-ginger dressing generously over all the salad ingredients.
8. 8Sprinkle chopped green herbs (likely cilantro or parsley) on top of the salad.
9. 9Vigorously toss the salad using tongs or large serving spoons until all components are evenly coated with the vibrant dressing.
10. 10Serve the crispy rice salad immediately in a shallow ceramic bowl.

These instructions are our analysis of the original video. Watch on YouTube →