I haven’t used goji berries much before, mainly because I didn’t think I particularly liked them, but it turns out I wasn’t eating them right. While I’m still not in love with them on their own, they’re proving a great addition to recipes.
You’ve likely seen them listed as a “superfood” before and they have long been valued in Chinese medicine for improving kidney and liver function, building energy and strengthening vision and as a rich source of antioxidants to help protect against cancer and other diseases.
Whatever you think of their “superfood” status, they’re a pretty, tasty ingredient and at least as healthy as other berries.
nu3 is a leading supplier of nutrients and supplements to the European market with a huge range of health foods, cosmetics, vitamins and more. To celebrate their launch in the UK, they’re challenging bloggers to come up with a recipe using their best seller: the natural nu3 Goji berries.
Since I’ve already shared a sweet recipe using gojis- my Chocolate-Orange Goji Cookies, I thought I’d try something savoury this time.
This Chickpea, Goji & Wild Rice Salad has got everything you could want- full of nutrition , texture and flavour.
The gojis provide little bursts of sweetness and are a lovely textural contrast to the grains and beans. I added lots of herbs and a light dressing to keep it fresh-tasting.
Just look at how plump and juicy those gojis are! A short soak in warm water works wonders for them.
- 3/4 C Wild rice
- 1/2 C Goji berries
- 1 C Cooked chickpeas
- 2 Green onions, thinly sliced
- 1/4 C Chopped mint
- 2T Chopped basil
- 1-1/2 T Olive oil
- 1-1/2 T Apple cider vinegar
- Zest of 1/2 a lemon
- Salt and pepper, to taste
- 1/4C Almonds, lightly toasted and chopped
- Cook wild rice according to package instructions. Set aside to cool.
- Place the goji berries in a bowl and cover with hot water while you prepare the other ingredients. Drain.
- In a large bowl, stir together the cooled rice, chickpeas, goji berries, green onions, herbs, oil, vinegar and lemon zest. Check for seasoning.
- Serve, topped with the almonds.
What do you think of goji berries?
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I was eagerly waiting for this to pop up on your blog. Can’t wait to try it. A fun combo! I’m actually allergic to chickpeas, but I know I can find a replacement that will be tasty.
Allergic to chickpeas?! Poor you! They’re one of my most used ingredients. You’re so creative I’m sure you can come up with an alternative.
It’s actually a sulfur allergy, so it’s “no” to a lot of wonderful foods! Chickpeas, kale, onion, garlic… A tough one, for sure. But, a fun challenge!
Good attitude to have! I bet it just makes you come up with even more exciting ideas!
I’m allergic to chickpeas too.. and I sub in navy beans for whatever recipes call for them with great success.
That is a gorgeous salad! I’ll print it out as soon as my new printer arrives. I love all the ingredients! One more thing I like to use gojis for: place a handful in a mug of boiling water and drink it as an infusion, with the added fun of eating the plumped up berries at the end!
Serves 3 as app, main, side? Def makin next week
Sorry for the lack of detail! The print recipe file doesn’t allow me to put in more than a number. I’d say 3 lunch-size portions, maybe 2 for a dinner main course.
I bought some goji berries a while back now (November!) and the unopened packet is still sitting in my food box. I don’t know why but I have kind of been scared to use them in case I don’t like them as I have they are an acquired taste. Never thought to use them for a savoury dish though…
Maybe I can inspire you to give them a try! They’re not scary I promise! I much prefer them soaked. They’re a little hard and dry straight from the packet.
You certainly did inspire me to give them a try! I had just the right amount of chickpeas and most of the rest of the ingredients on hand (I made a few changes) and it was a really lovely mixture of sweet and savoury flavours. I can imagine this being a nice summer salad too
Great! So happy you enjoyed it. Did you try the gojis on their own? What do you think of them?
I tried one out of the packet to see what I thought and they were hard and had a strange flavour! I thought they were hard because they have been sitting in my food box since November but they worked out great after a little soak!
Yes, soaking sorts them out!
This looks absolutely delicious! I have only used goji berries in baked goods, in smoothies and on my salads before. I love that you added them to wild rice, so creative!
Now I really want them in a smoothie! I think I remember there being a recipe in Dreena’s “Let Them Eat Vegan”….
YES! That is the smoothie recipe I made, from LTEV. Do it!!
I picked up organic strawberries on sale today so it will be happening soon!
i didn’t think i liked gojis either, but now i should definitely give the soaking method a try! this salad looks gorgeous and has two of my favorite things. wild rice is nostalgic to me since my mom used to make some sort of wild rice pilaf when i was younger (it was baked in the oven with chicken, though!) and chickpeas, well, you know 😉
Do try the soaking thing. So much better that way.
I love it when foods have nice memories attached to them and although wild rice didn’t play a part in my childhood, I love it now- when I remember to use it!
I love the colours in this salad - it looks so pretty and wholesome. Adore the new look blog too.
Thank you Jemma- both on the recipe and blog-design fronts
I love goji berries in things, and as a result of using them that way for a few years, have come to quite like them plain too. However, I still think they are much better as components of a recipe than a stand alone snack! This wild rice salad looks really beautiful and sounds like just the sort of thing I love.
I think I’m warming to them on their own as well, especially when they’re soaked. I think often with new foods you have to try them a few times to like them.
Goji is so fun! I love how you mixed it into this big salad so you get a little bit in every bite!
Yep. Those little pops of sweet, tangy juiciness were very welcome.
I love how colorful and flavorful your recipes are. And what a great idea to add gojis to a salad!
You’re so sweet Heather, thank you
that is one beautiful salad - I had a moment of goji love which just passed and since then I haven’t been so keen on them - not sure why but perhaps it is because I have other dried fruit loves - I would definitely love them in this salad though
I’m still going easy on the sugar and fruit so while most dried fruit is out of the picture, low GI goji berries are serving me well!
I love gogi berries! This recipe sounds so fresh and flavourful. I have all the ingredients at home so I’m going to make it for dinner tonight
Thanks for another great recipe!
Super to hear Erin! Hope you enjoy it.
I had the exact same initial impression of goji berries, so I’m glad I’m not alone! Even though I’ve come to really enjoy them in sweet recipes, I don’t think I’ve had them in anything savory. Sounds like a dinner experiment waiting to happen, especially since I still have a big bag of them at home, waiting for a delicious purpose.
Very happy I could provide you with some inspiration Hannah. I’m a fan of fruit in salads anyway but the gojis which are not too sweet and slightly sour work really well.
Great flavors in here, Emma! I’ve never tried goji berries because I assume for some reason I won’t like them (how’s that for irrational?) - but I’ll bet in this salad they go beautifully with the earthy rice and nutty chickpeas.
Thank Annie! That’s crazy. Get yourself a packet now! They’re quite unique in flavour and I didn’t like them at first but that’s the same with so many of the foods I now love.
YUMMO!!!!
haha, thanks for your enthusiasm!
Ya I’m not a huge goji berry person either on their own, but in things, even if it’s a trail mix- YUM! Love this salad, especially the wild rice
A trail mix sounds like a great idea and so simple I don’t know why I haven’t put them in one before!
This sounds lovely, I like a hint of dried fruit in salads like this. I like gojis, I don’t have them very often though to be honest. It’s hard to find a good brand too, as a lot of the mainstream ones have sulphites added to them.
So annoying about the sulites in almost all mainstream brands of dried fruit. I think all the gojis I’ve had have been free from them thankfully though! Along with these nu3 ones, the raw chocolate company and Creative nature both do them.
What a great idea for a salad! I’m sure the mint is a nice addition.
Thank you! I love loading my salads with fresh herbs and mint is one I don’t use enough.
Gogi berries have rubbed me the wrong way in the past as well; this looks like a great way to revisit those little guys!
It sounds like a lot of people haven’t had a great experience of gojis. I always think it’s worth trying things a few times before making a judgment though.
Hope you give the salad a go
I absolutely love this salad!! It’s fun to make, healthy and delicious, and gorgeous on top of that! I love mint so I added even more to mine. I also made this for dinner for my relatives on Easter and they were so excited, not a drop of it was leftover! I really appreciate that so many of your recipes are gluten free as well. I recently found out that I have a wheat allergy and can’t say enough - thank you so much for sharing your incredible recipes - because of you, there are plenty of incredible things for me to eat now, and I feel better than I ever have!!!!!
Cheers!
Jacqueline
PS, I reference your website almost every day now and have gotten so much better at cooking in just a couple of months! My family can hardly believe it! (*^_^)
Your kind comments have really made my day! I’m thrilled you’re enjoying the recipes and that your family are too. I haven’t been posting so much this past month as I’ve been out of the country but I’m home tomorrow and will be back to my regular blogging schedule
Thanks so much for your support.
Still making this salad, Emma! By the way, it’s really fun to mix and match the ingredients between this salad, and your mango quinoa salad. Lately I’ve been combining quinoa, goji berries, mint, black beans, green onion, and lime zest with the curried lemon pepper dressing (from mango salad recipe, but using lime) and topping with chopped coarsely chopped hazelnuts 😀 (By the way, I never really hear anyone talk of the health benefits of hazelnuts, now that I think about it? Have you heard/read anything?) Thanks again for sharing your magical recipes - welcome back, and have a wonderful day!
Great to hear that Jacqueline! Your combination sounds fantastic. I should give that one a go myself.
You’re so right on the hazelnuts. I don’t know why it’s always almonds and walnuts everyone raves about though hazelnuts do still have good quantities of protein, calcium, vitamin E and other vits and minerals.