Wild rice and chickpea salad from The Best American Recipes 2005-2006: The Year's Top Picks From Books, Magazines, Newspapers, and the Internet by Molly Stevens and Fran McCullough

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Maura on February 03, 2016

    try soon

  • aeader on January 01, 2012

    This was great - one of the best salads I have eaten! I used bacon instead of the ham. I did not add all of the dressing at first but set some aside as I was afraid the salad would end up too soggy. After letting it sit overnight in the fridge, most of the dressing had been absorbed and I added the rest right before serving. I would do it this way again as it allowed the flavors to meld but kept the salad from being too dry when served the next day.

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