This delicious autumn salad uses brown rice, but quinoa or wild rice would be equally good.
3 cups cooked and slightly cooled brown rice (or other grain)
1 15-ounce can chickpeas
1/2 cup lightly toasted walnuts, rough chopped
3 tablespoons fresh flat leaf parsley, chopped
2 apples, peeled and diced
2 celery stalks, finely chopped
1 mild fresh chile, such as Anaheim or poblano, cored, seeded, and finely diced.
1/4 cup white onion, minced
3 tablespoons fresh lemon juice
2 tablespoons apple cider vinegar
1 tablespoon stone ground mustard
1 tablespoon agave nectar
1/2 teaspoon kosher salt
1/2 teaspoon hot sauce
freshly ground black pepper
3 tablespoons extra virgin olive oil
Combine the brown rice, chickpeas, and nuts in a large serving bowl. Toss in the parsley, apples, celery, chile, and onion. Set aside.
In a small bowl, whisk together the lemon juice, vinegar, mustard, agave, salt, hot sauce, a dash of freshly ground black pepper, and the olive oil.
Pour the dressing over the mixture and toss again. Allow the salad to rest for 10 to 15 minutes. Adjust the seasoning, lemon juice, hot sauce, olive oil, and salt and pepper to taste just before serving.
Refrigerate any leftovers.