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This recipe is adapted from a quinoa-based salad I’ve been making for years, but here the hearts of palm rice transforms it into something lighter and just as satisfying. The dressing is bold and spicy, with the Ottolenghi-inspired addition of lemon flesh for brightness.
2 packs Heaven & Earth Hearts of Palm Rice (about 18 ounces), drained and patted dry
1 cup matchstick carrots
4 to 6 green onions, thinly sliced
1 (15-ounce) can Glicks Chickpeas, rinsed and drained
1/2 cup yellow raisins
1/2 cup pistachios, roughly chopped
1/2 bunch parsley, washed and chopped
1/2 cup Gefen Extra Virgin Olive Oil
juice of 2 lemons (about 1/4 cup)
flesh from 1/2 lemon (remove seeds, chop finely)
1 tablespoon Pereg Ras el Hanout spice blend
1 tablespoon Gefen Maple Syrup
1/2 teaspoon Kosher salt + more to taste
1/4 teaspoon red pepper flakes
In a small bowl, whisk together all dressing ingredients until smooth. Adjust salt as needed.
In a large bowl, combine the hearts of palm rice, vegetables, raisins, pistachios, and parsley.
Toss with the dressing until evenly coated. Serve at room temperature or chilled.
Sponsored by Heaven and Earth
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