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overhead photo of wild rice salad with chickpeas and cranberries in a black bowl
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Wild Rice Salad

This Wild Rice Salad features chickpeas, cranberries, and toasted pecans. Tossed with a honey-sweetened sesame ginger dressing, and topped with lots of cilantro, this is an easy, healthy recipe. 
Course Main Course, Side Dish
Cuisine American
Keyword Wild Rice Salad
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 20 minutes
Servings 8
Calories 355kcal

Ingredients

  • 3 cups cooked wild rice approx 1 cup uncooked
  • 1 ½ cups cooked brown rice approx ¾ cup uncooked
  • 14 oz can chickpeas drained and rinsed (1 ½ cups chickpeas)
  • 1 large sweet red pepper diced
  • 2 medium roma tomatoes diced
  • 1 cup fresh cilantro chopped
  • 1 cup dried cranberries
  • 1 cup chopped toasted pecans

Dressing:

  • 2 tablespoon honey or other liquid sweetener
  • 1 tablespoon grated ginger use frozen ginger!
  • 1 clove garlic grated or crushed
  • ¼ cup light soy sauce I prefer Bragg's liquid aminos
  • ¼ cup rice vinegar
  • 3 tablespoon toasted sesame oil

Instructions

  • Start by cooking your rice. Brown and wild rice both normally take around 45 minutes.  Set rice aside to cool - spread it out on a sheet pan to speed up the cooling if needed. 
  • To make the dressing, whisk together honey (or other liquid sweetener), ginger, garlic, soy, sesame oil, and rice vinegar.
  • In a large bowl, combine cooled rices, chickpeas, red pepper, tomatoes, cilantro, and dried cranberries. 
  • Pour the dressing over the top and stir well to combine ingredients. 
  • If you are serving immediately, add the pecans, otherwise, save them and toss them through the salad at the last minute.
  • Top with extra cilantro if you like.

Notes

  • Nutrition values are an estimate only. 
  • I don't have wild rice. Bummer. But really, you can use any blend of rice or grains you're into. 
  • Can I make this recipe in advance? You bet! Just leave the pecans and cilantro out until the last minute.
  • How long will this salad last? It'll be good for about 3 days in your fridge. 
  • I want to make more/ less or this recipe. No problem! Just adjust the number of servings in the recipe card below and it'll do the math for ya!

Nutrition

Calories: 355kcal | Carbohydrates: 48g | Protein: 7g | Fat: 15g | Saturated Fat: 1g | Sodium: 547mg | Potassium: 288mg | Fiber: 6g | Sugar: 16g | Vitamin A: 790IU | Vitamin C: 27mg | Calcium: 37mg | Iron: 1.9mg