20 minute dinner: Chick pea and rice salad, quick tomato soup

This recipe was the starting point for this salad, but I decided to go fruity instead of peppery. The sweetness of the cranberries and raisins offsets the tart, lemony dressing. Perfect if you have leftover rice sitting around. Great for a summer picnic. My kids won’t eat it, but perhaps yours will.


3/4 c. cooked chick peas (garbanzo beans), canned is fine — I prefer Westbrae Organic
1 c. cooked basmati rice — I prefer brown
1 handful each dried raisins and cranberries
2 scallions, thinly sliced into tiny rings
salt and pepper to taste


1 t. sesame oil
1/4 t. ground cumin
2 T. lemon juice
1 T olive oil

Toss together salad ingredients. Whisk together dressing ingredients and toss with the salad. Season with salt and pepper. If you think of it, make this at least an hour before you plan to eat it so the flavors meld.


Rachel Ray’s recipe is nice, although I use a splash of cream instead of the full cup she calls for.


Get updates from Asha.

I'll email you when I have new writing, events, or news to share. This isn't an automated newsletter -- it's a personal note from me. Low-frequency (I respect your attention & inbox), privacy always, unsubscribe any time.

*indicates required


  1. Kat says

    That salad sounds great. I think I’d go a little further and throw in some thin red onion slices, some candied walnuts, and maybe even a little feta =)