Black Rice Salad with Curried Chickpeas, Squash and Swiss Chard

Recipe by
Plant-Based Recipe Developers

Masha and Anya are the plant-based cooking duo behind Golubka Kitchen. They believe that the most nourishing meals come from fresh, whole ingredients prepared with love and intention.

Black Rice Salad with Curried Chickpeas, Squash and Swiss Chard

I’ve been on a forbidden black rice kick this winter. I love its pleasant texture, mild flavor and sweet aroma, and it also makes for some very pretty meals. We’ve been living off of variations of this salad for our lunches, but this version, with curried chickpeas, toasted pine nuts, squash or sweet potato and chard is my favorite. This recipe utilizes chard stems as well as leaves – I always think it’s a shame when recipes instruct to discard the stems, especially when they are as beautiful as on this rainbow chard I picked up. The key is to cook the stems a little longer than the leaves, so that they are soft and not too chewy.

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For this recipe, I made my own curry spice mix from Amy Chaplin’s book, and I cannot recommend this enough. Homemade curry tastes worlds better than any store bought curry mix ever will. It’s just a matter of toasting, grinding and mixing fresh spices (a fun process if you ask me) and is completely worth the extra effort.


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I developed this recipe for Natural Vitality, a line of premium quality natural supplements, see the recipe here.

About Golubka Kitchen

Welcome to Golubka Kitchen, where plant-based cooking meets seasonal inspiration. We're Masha and Anya, and we believe that the most nourishing meals come from fresh, whole ingredients prepared with love and intention.

Our journey began with a shared passion for cooking that celebrates the natural flavors of fruits, vegetables, grains, and legumes. What started as casual conversations about seasonal ingredients has grown into a platform where we share recipes that honor both tradition and innovation in plant-based cuisine.

Learn More About Our Story

Recipe Gallery

Black Rice Salad with Curried Chickpeas, Squash and Swiss Chard - Step 1
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Black Rice Salad with Curried Chickpeas, Squash and Swiss Chard - Step 2
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Black Rice Salad with Curried Chickpeas, Squash and Swiss Chard - Step 3
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Reader Comments (11)

See what other home cooks are saying about this recipe

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bristol plasterers

Sounds like something new to try, and looks delicious. Thanks for sharing. Simon

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noval

Yummy and verygood

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sylvie

It’s a sight for sore eyes, you’re an artist!

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Anna

omg love this https://aspoonfulofnature.wordpress.com/

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Lotta-VeggieTown

Lovely recipe with incredible colours! The chard truly looks amazing!

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kristie {birch and wild}

I agree that it is much better to make curry powder at home. My recipe changes, depending on my mood, but I do love Amy’s version. this is a lovely salad that utilizes my favorite rice, black rice. I have read that black food does not look appealing to the eye, but I think that is not true, as you proved here with your gorgeous salad.

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Amy @ Parsley In My Teeth

I’ve been on a bit of a black/wild rice kick myself. I love the chewy, earthy bite it gives. The colors of this salad are beautiful!

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Christine // my natural kitchen

I love the vibrant colours in this salad – it looks really warming and delicious!

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Natalia

We made it today(with kale in place of chard) and my girls were speechless: all they could say in front of their colorful meal was :wow! Thank you!

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Natalia

You are amazing, Anya!

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Deniz Ficicioglu

What a coincidence! I just posted a recipe for black rice on my own blog yesterday! I’m truly in love with it. Meant to post a recipe long time ago, but it is so hard to take a nice picture of cooked black rice :D Don’t you think?

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