Green Rice Salad with Peaches, Goat Cheese, and Pine Nuts

Green Rice Salad with Peaches, Goat Cheese, and Pine Nuts

• 1/2 cup fresh basil leaves

• 1/2 cup fresh parsley leaves

• Juice and zest of 1 lime, plus more for serving

• Salt

• 2 Tbs. olive oil, plus more for serving

• 3 cups cooked jasmine rice, cooled

• 2 ripe peaches pits removed and thinly sliced

• 1 -15 oz. can chickpeas, roasted or raw

• 1/4 cup crumbled goat cheese

• 1/4 cup toasted pine nuts.

• Serve with fresh basil leaves.

In the bowl of a food processor or blender add the basil, parsley, the zest and juice of 1 lime, and a pinch of salt. Pulse until the herbs are finely chopped. With the motor running, drizzle in the olive oil.

Place the cooked rice in a large bowl. Pour the herb mixture on top and mix well. Top the rice with the peaches, chickpeas, goat cheese, pine nuts, and a big pinch of salt and pepper. Drizzle the rice salad with a little more olive oil and a squeeze of lime juice before serving, and serve with more fresh basil.

Makes about 4 servings.