Warm Brown Rice and Chickpea Salad With Cherries

Adapted from “Everyday Vegetarian” by the editors of Cooking Light

4 servings

2 cups cooked brown rice, warmed (see note)

2 scallions, trimmed and chopped (about ¼ cup)

¼ cup lightly packed chopped fresh basil leaves

3 tablespoons extra-virgin olive oil

2 tablespoons white balsamic vinegar (may substitute white wine or sherry vinegar)

½ teaspoon kosher salt, or more as needed

¼ teaspoon freshly ground black pepper, or more as needed

32 fresh cherries (about 9 ounces), pitted and quartered (see note)

1¾ cups home-cooked or no-salt-added canned chickpeas, rinsed and drained

2 ounces goat cheese, crumbled (about ½ cup)

Instructions: Combine the brown rice, scallions, basil, oil, vinegar, salt, pepper, cherries and chickpeas in a mixing bowl, stirring to incorporate. Taste, and add more salt and pepper, as needed.

Divide among individual bowls, sprinkle each evenly with the goat cheese, and serve.

Nutrition per serving: 400 calories, 12 g protein, 54 g carbohydrates, 16 g fat, 4 g saturated fat, 5 mg cholesterol, 210 mg sodium, 9 g dietary fiber, 12 g sugar

Note: If you can’t find fresh cherries, use dried instead: Add 2 tablespoons boiling water to ¼ cup unsweetened dried cherries, let them stand for 10 minutes, then drain and chop them.

Note: If you don’t want to cook your own brown rice, look for pouches of precooked brown rice, such as Uncle Ben’s brand, or cooked/frozen brown rice, available at Whole Foods Market.