Your New Favorite Healthy Crispy Rice Salad

Cooking your rice (my mom’s rice hack!): first soak for at least 1 hour, this helps it to cook faster. Rinse the rice until the water runs clear. now you just cook the rice like you cook pasta! in a medium pot, boil water, add salt — when it’s boiling add the rice. Cook until 85% done. Drain, and let cool completely. 

Preheat oven to 375°. On a baking tray, spread out your cooked and cooled rice. Coat with olive oil, turmeric, chili powder and salt, then mix with gloves or a spoon to evenly coat rice and avoid any stains from the turmeric. Bake for 35-45 minutes or until crispy, mixing halfway through to ensure even cooking. 

In a blender, combine the coconut yogurt, cilantro, mint, scallions, jalapeño, lemon juice, garlic, olive oil, and salt. Blend until smooth and creamy. If the dressing is too thick, add a splash of water. Taste for seasoning and add more salt if necessary. 

Combine your cucumbers, tomato, onions, avocado, and chickpeas in a bowl. Sprinkle with some salt and mix. Once your rice has cooled slightly, add it to your salad and top with dressing. Combine and serve immediately!