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Summer is upon us…finally!  Kula Baby and I are tired of the soups and root vegetables of winter and early spring.  In honor of summer munching, I thought I’d pass along a fun salad we’ve been eating in our house between trips to the beach.  I’ve adapted this recipe from Jamie Oliver’s Really Tasty Rice Salad recipe found in the cookbook: C is for Cooking (obviously a Sesame Street publication–we like it).  This recipe is easy to adapt to your child’s personal preferences.  Add favorite veggies, a little cheese—anything your child desires.  The lemon dressing adapts to almost any salad ingredient combination.

Lemon Cilantro Chickpea Salad

Lemon Cilantro Chickpea Salad
  • 2 cups cooked organic short grain brown rice (or quinoa works too)
  • ½ cup chopped fresh mint and cilantro
  • ½ cup of roasted red bell pepper (we use the jarred variety from Trader Joe's)
  • ½ cup organic chickpeas (if using canned chickpeas, just spritz them with a little lemon before tossing in the bowl)
  • Salt and pepper to taste
  • 3-4 tbsp fresh squeezed lemon
  • ½ cup organic olive oil
  • 2 cloves chopped garlic
  • salt, pepper
  • 1 drop of agave nectar or maple syrup if the dressing is too tangy for your little one
  1. Combine all ingredients in a large bowl.  Drizzle dressing to taste and serve.
Variations: I like this salad scooped on top of a bed of greens from the farmer's market.  Yum. Yum. Yum.


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