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Rice Salad with Fennel, Orange and Chickpeas
Ingredients
  • 1½ cups brown basmati rice
  • 2 cups cooked chickpeas, or one 15-ounce can, drained and rinsed
  • 1 fennel bulb, trimmed and diced
  • 1 orange, zested, peeled, and segmented (zest and segments reserved)
  • ¼ cup plus 2 tablespoons white wine vinegar
  • ½ teaspoon crushed red pepper flakes
  • ¼ cup finely chopped parsley
Steps
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