Ingredients
SERVES 4
– 300 g red rice
– 100 g black chickpeas
– 100 g Asiago cheese diced
– chives to taste cut into little rings
– EVO to taste
– salt to taste
– black pepper to taste
Directions
Soak the chickpeas for 12 hours in cold water, then rinse, drain and cook the chickpeas for ab. 90 minutes in abundant salted water. Meanwhile, fill a pot with abundant salted water and boil the rice for ab. 40 minutes. Once both chickpeas and rice are cooked, drain and set them aside to cool for ab. 15 minutes. Right after, transfer chickpeas and rice to a large salad bowl, adding in the Asiago cheese along with chives, a generous drizzle of EVO and salt and pepper to taste. Stir until all of the ingredients are well combined and serve the salad cold.