Side Dish Delight: Wild Rice with Walnuts, Roasted Chickpeas, and Scallions

• 1 cup uncooked wild rice
• 1 Tbsp butter
• ½ cup walnuts, chopped
• 1 bunch of scallions, including the greens, chopped
• 1 Tbsp thinly sliced tarragon
• Zest of 1 lemon
• 1 Tbsp walnut oil
• Salt and pepper
• 1 can of chickpeas (15 oz)
• 1 tsp olive oil
  

Flow

1. Preheat the oven to 400 degrees Fahrenheit.
2. Drain the chickpeas, pat dry and toss with 1 tsp olive oil and salt to taste. Bake for 20-30 minutes tossing halfway.
3. In a sauté pan, add the butter on high heat.
4. Add the walnuts, stirring for 1 minute so they don’t burn.
5. Add the scallions and tarragon. Season with salt and pepper and stir for a couple minutes.
6. Add to the rice with the lemon zest and roasted chickpeas and toss to combine. Add walnut oil and toss again.