Chickpea and Wild Rice Salad with Roasted Poblanos and Chili Lime Vinaigrette

  • Yield: Makes 8 servings 1x

Cool grain salads are great for warm summer night dinners. This wild rice salad has some kick and is highly addictive.


  • For the salad:
  • 2 cups uncooked wild rice (recommended RiceSelect Royal Blend)
  • 3 cups water
  • 2 teaspoon olive oil
  • 1/2 teaspoon salt
  • 3 poblano peppers, roasted, peeled, seeded and roughly chopped
  • 1 can Bush’s Garbanzo Beans, drained and rinsed
  • bunch cilantro, roughly chopped
  • Chili-Lime Vinaigrette (recipe below)
  • Chili-Lime Vinaigrette:
  • juice from 1 lime
  • 1/4 cup white wine vinegar
  • 2 tablespoons honey
  • 1/4 teaspoon California chili powder
  • 1/4 teaspoon Aleppo powder
  • 1/4 teaspoon cumin
  • 1/4 teaspoon Mexican oregano
  • 3/4 cup vegetable oil
  • 1/4 teaspoon salt
  • 1/8 teaspoon fresh ground pepper


  1. For the salad: Combine all ingredients in a saucepan. Bring to a boil then stir once. Cover tightly with lid and reduce heat. Simmer for 15 minutes. Remove from heat and let stand, covered for 10 minutes. Fluff with fork and put in a mixing bowl. Let rice cool completely.
  2. Once rice has cooled, add chopped peppers, beans, cilantro and 3/4 cup dressing to rice and gently toss to combine. Refrigerate for at least 1 hour to let flavors blend. Remove from refrigerator a few minutes before serving, adding more dressing if desired. Can be served slightly chilled or at room temperature.
  3. For the dressing: Combine all ingredients in a bowl or jar with a tight lid. Whisk or shake to combine. Makes 1 cup of dressing