Description
If you love grain salads, you’ve got to try this Mediterranean brown rice salad! Filled with lots of veggies, it’s easy to make, light, and healthy.
Ingredients
Scale
- 1 cup U.S.-grown long grain brown rice
- 1 15 oz can chickpeas
- 1 15 oz can artichoke hearts
- 1 cup jarred roasted red peppers, diced
- 2 cups cherry tomatoes, halved
- 2 cups cucumber, quartered and sliced
- 1/2 cup kalamata olives
- 1/4 cup parsley, chopped
- Salt
- Pepper
Lemon Vinaigrette
- 4 tbsp lemon juice
- 1/3 cup olive oil
- 1 clove garlic, minced
- 1/2 tbsp Dijon mustard
- 1 tbsp maple syrup
- Salt
- Pepper
Instructions
- Cook U.S.-grown brown rice according to package instructions.
- While the rice cooks, prepare the vegetables. Drain and rinse chickpeas and artichoke hearts. Cut artichoke hearts in half lengthwise.
- Chop up the rest of the vegetables and parsley. Set ingredients aside.
- Combine all the vinaigrette ingredients, plus a shake of salt and pepper, in a small jar. Tightly screw on the lid and shake vigorously for 30 seconds – 1 minute, until dressing is creamy and cloudy looking.
- When rice is done cooking, let it cool to room temperature. Add rice to a large mixing bowl and toss with all the veggies, chickpeas, and parsley, plus a generous shake of salt and pepper.
- Drizzle 1/3 cup of vinaigrette into the salad and toss to combine. Add more dressing, 1 tbsp at a time, to taste.
Notes
- Keeps well in the fridge in an airtight container for up to 5 days.
Keywords: Mediterranean brown rice salad, vegan, gluten free