Ingredients
1 1/2 cups uncooked brown rice (about 3 1/2 cups cooked)
1 can chickpeas, drained and rinsed (15 oz)
1 cup chopped cucumber
1 cup halved cherry tomatoes
1/2 cup chopped red onion
1/2 cup chopped fresh parsley
1/4 cup chopped fresh mint
1/3 cup extra-virgin olive oil
3 tablespoons fresh lemon juice
1 teaspoon dried oregano
Salt and black pepper to taste
Instructions
Rinse the brown rice under cold water until the water runs clear.
In a medium pot, combine the rice with 2 1/2 cups of water. Bring to a boil, then reduce the heat, cover, and simmer for 30 minutes or until all the water is absorbed.
While the rice is cooking, dice the cucumber, cherry tomatoes, red onion, parsley, and mint.
In a large mixing bowl, combine the cooked rice, drained chickpeas, chopped vegetables, and fresh herbs.
In a small bowl, whisk together olive oil, lemon juice, oregano, salt, and black pepper to make the dressing.
Pour the dressing over the salad and toss gently to combine. Chill for at least 30 minutes before serving to allow the flavors to meld.
Notes
For best flavor, let the salad sit in the refrigerator for at least 1 hour before serving.
This recipe is vegan-friendly, nut-free, and can be stored in the fridge for up to 3 days.
Feel free to add 1/4 cup crumbled feta cheese for a non-vegetarian version.
- Prep Time: 15
- Cook Time: 30
- Category: Mediterranean Table
- Method: Stovetop + Chilling
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving (approx. 1 1/2 cups)
- Calories: 360
- Sugar: 5g
- Sodium: 1500mg
- Fat: 18g
- Saturated Fat: 3g
- Carbohydrates: 44g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 0mg