Chickpea & Sun-Dried Tomato Pilaf with Tossed Salad

Recipe adapted from Quick Vegetarian Pleasures by Jeanne Lemlin


This meal always turns out well, no matter how closely I follow the recipe. Something about the combination of the sun-dried tomatoes, chickpeas, onions, and greens--it just tastes good! My mom is visiting and did most of the work tonight, so she gets the credit!

2 Tbsp olive oil
1 small onion, diced
1 15 oz. can chickpeas, rinsed and drained
2 T chopped sun-dried tomatoes, reconstituted in warm water
1/3 cup minced fresh parsley
2 1/2 to 3 cups cooked brown rice
2 tsp minced fresh basil
1/4 tsp dried oregano
salt to taste
ground pepper to taste
1/4 cup nutritional yeast
1 1/2 to 2 cups fresh chopped kale or collards

Heat oil in a large skillet over medium heat. Sautee onions until slightly translucent. Add chickpeas, sun-dried tomatoes, and parsley and cook for 3 minutes. Add rice, basil, oregano, salt and pepper. Sprinkle on 2 Tbsp water (or more if needed). Cook, tossing frequently, until the mixture is heated through, about 5 minutes. Stir in the nutritional yeast and mix well. Place kale or collards on top of mixture, cover and reduce heat to low for 5-10 minutes, or until greens are soft. Stir greens into mixture and serve.