Greek Rice Salad
A delicious salad using chickpea rice.
Servings: 6 Servings
Ingredients
- Homemade Greek Dressing (½ cup)
- 8 ounces chickpea rice (Note 1)
- 1 cup English cucumbers chopped (Note 2)
- ⅓ cup kalamata olives chopped (Note 3)
- ½ cup grape tomatoes chopped
- 4 whole pepperoncini peppers chopped
- 8 ounces feta cheese block crumbled (Note 4)
- 1 tablespoon lemon juice
- fresh Italian parsley optional
Instructions
- Mix the Greek dressing and set aside. This step can also be done in advance and stored in the refrigerator.
- Make the chickpea rice according to the package instructions. Drain in a fine mesh strainer. Rinse with cold water to stop the cooking process.
- On a cutting board, dice the cucumber into a fine dice. Next, slice the kalamata olives and grape tomatoes in half. Slice the pepperoncini peppers. Put all chopped veggies into a large mixing bowl.
- With a fork, crumble the feta cheese into small crumbles. Put into the bowl.
- Add the cooled chickpea rice to the bowl.
- Drizzle the dressing over the ingredients and gently stir until everything is coated. Cover the bowl and put it in the refrigerator to chill for at least 30 minutes. This will give the ingredients time to meld.
- Store the salad, covered, in the refrigerator. Before serving add chopped fresh Italian parsley if using.
Notes
Note 1: Recipe was tested using Banza chickpea rice.
Note 2: Regular cucumbers can also be used, but peel them before chopping because the skin isn’t as tender.
Note 3: Swap for black olives if wanted.
Note 4: Purchase a block of feta cheese for the creamiest option. However, if you can only find crumbled feta, it will work.
Tips: Make another batch of Greek dressing if the rice absorbs too much dressing. Or add a tablespoon or two of extra virgin olive oil to give the salad some moisture.
Nutrition Information
Serving: 1 ServingCalories: 147kcalCarbohydrates: 16gProtein: 10gFat: 14gSugar: 3g
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