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Wild Rice Salad on a white plate.

Wild Rice Salad

Chef Jenn
Easy, nutty, and loaded with fiber and flavor, this tasty Wild Rice Salad is loaded with veggies and the dressing is perfect! Ideal for potlucks or as an entree salad, dig into flavor today!
5 from 1 vote
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Salad
Cuisine American
Servings 8 servings
Calories 229 kcal

Ingredients
  

for the dressing

  • ¼ cup olive oil
  • 1 tablespoon shallot finely chopped
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey
  • salt and pepper to taste

for the roasted chickpeas

  • 1 can chickpeas rinsed and skins removed
  • 2 tablespoons olive oil
  • 1 teaspoon cumin
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder

for the salad

  • 1 cup wild rice
  • 2 cups cherry tomatoes halved
  • 12 small radishes
  • 1 red bell pepper
  • 2 - 3 green onions white and green parts, sliced
  • ½ English cucumber sliced into half moons
  • ½ cup cashews roasted and chopped

Instructions
 

  • Cook the wild rice according to package instructions until it’s tender and fluffy. Drain it and set it aside to cool.
  • Whisk together olive oil, chopped shallot, apple cider vinegar, Dijon mustard, honey, salt, and pepper in a small bowl to make the dressing. Season with salt and pepper.
  • Preheat your air fryer or oven  400°F (200°C).
  • Toss the chickpeas with olive oil, cumin, onion powder, garlic powder, salt, and pepper.
  • Spread the chickpeas on a baking sheet and roast in the oven for 20-25 minutes or in the air fryer for about 12 minutes, tossing halfway through cooking, until crispy.
  • Combine the cooked and cooled wild rice, cherry tomatoes, radishes, red bell pepper, green onions, and cucumber in a large salad bowl.
  • Drizzle the dressing over the salad and toss gently to combine.
  • Sprinkle the chopped cashews and roasted chickpeas over the top before serving.

Notes

Chef Jenn's Tips

  • To remove the skins from the chickpeas, rinse them, then pat them partially dry with paper towels. Transfer the chickpeas to a baking sheet and rub them with a damp paper towel to loosen the skins. Remove the skins. This is a labor of love, but so worth it!
  • Refrigerate this salad for about an hour after adding the dressing to allow the flavors to blend.
  • Taste and adjust the seasoning of the salad after combining all ingredients, as some might absorb the dressing more than others.
  • This salad tastes best when served at room temperature.
  • While cashews add a lovely crunch, almonds or pecans could be great alternatives.
  • To make this a vegan Wild Rice Salad, use agave syrup in place of honey.

Nutrition

Serving: 1cupCalories: 229kcalCarbohydrates: 22gProtein: 5gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gSodium: 17mgPotassium: 313mgFiber: 2gSugar: 4gVitamin A: 705IUVitamin C: 29mgCalcium: 23mgIron: 2mg

A Note on Nutritional Information

Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.

Keyword wild rice
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