Rice Salad – Fresh Mediterranean Style Bowl
Rice Salad is a fresh Mediterranean-style dish with whole grain rice and chickpeas.
Ingredients
- For the Rice Salad
- 2 cups whole grain rice measured raw
- 1 can 15 oz chickpeas, drained and rinsed (or 1½ cups cooked)
- 1½ cups cherry tomatoes quartered
- 1½ cups cucumber diced
- 1½ cups yellow bell pepper diced
- ½ cup black olives sliced
- ½ cup canned corn drained
- 1 small shallot finely chopped
- ¼ cup pickled cucumber diced
- 1 cup fresh herbs parsley and chives, finely chopped
- ½ cup crumbled feta optional
For the Dressing
- ¼ cup extra virgin olive oil
- 2 tablespoons lemon juice
- Juice of ½ lemon for rice
- 1 tablespoon mustard
- 1 tablespoon maple syrup
- 1 teaspoon ground cumin
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- Bring a large pot of water (about 1 gallon) to a boil with 1 tablespoon salt.
- Add whole grain rice and cook according to package instructions until al dente.
- Drain the rice and spread it onto a baking sheet to cool. Squeeze juice from half a lemon over the warm rice.
- In a small bowl, whisk olive oil, lemon juice, mustard, maple syrup, cumin, salt, and black pepper until well combined.
- In a large bowl, combine cooled rice, chickpeas, cherry tomatoes, cucumber, bell pepper, olives, corn, pickled cucumber, shallot, and fresh herbs.
- Drizzle dressing over the salad and toss until evenly coated.
- Sprinkle feta on top before serving, if using.
- Serve immediately or refrigerate until ready to enjoy.
Notes
• Add feta just before serving for best texture.