Wild Rice Beet Chickpea Salad

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This is a hearty salad. It can be served either as an apetizer or it can be satisfying as a main meal.

Yield: about 6 servings

Ingredients for Salad

  • 2 cups wild rice, cooked and well drained
  • 1½ cups beets, cooked and diced
  • 1½ cups chickpeas, well drained
  • ¼ cup onions, diced
  • 1 large orange, peeled and broken into sections or canned mandarin orange segments

Ingredients for Balsamic Reduction

  • ½ cup dark balsamic vinegar
  • 2 Tbsp maple syrup
  • 1 clove garlic, minced


  1. Add to a large mixing bowl the salad ingredients and set aside.
  2. Make the balsamic reduction by putting the balsamic vinegar and maple syrup in a small pan. Stirring mixture constantly, bring the mixture to boil. Continue boiling until mixture reduces to about a third. Stir in minced garlic and allow mixture to cool then pour over the salad ingredients. Toss well. Serve with either pieces of fresh orange or mandarin orange segments.
  3. Leftovers keep well for about 5 days.