Full of fresh vegetables, this salad will make you happy in body and spirit!
15 - 30Min
6-8
Vegan adaptable
Vegetarian
Heat a medium pot over medium high heat. Add in the oil and the broken Vermicelli noodles. Fry the noodles in the oil until the start to toast and turn golden brown and crispy. When the noodles are golden, add in the Dainty Conditioned Rice. Stir to combine. Add in 2 cups of water and bring to a boil. Immedietly reduce the heat to low, cover, and allow to cook for 20 minutes. Turn off the heat and allow the rice to rest for another 10 minutes. Pour the rice mixture onto a large baking sheet to steam dry and cool to room temperature.
In the meantime, in a small bowl or mason jar, combine the lemon juice, olive oil, and garlic. Whisk together and season with salt and pepper.
When the rice is cooled, Combine the rice and all the remaining vegetables, herbs, and chickpeas in a large mixing bowl. Add the dressing and toss to combine.
Serve in a large bowl and garnish with crumbled Feta
