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Mediterranean Brown Rice Salad (Vegan, Gluten Free)

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  • Author: Alex Aldeborgh
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: serves 4
  • Category: main dish


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.


  • 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


  1. Cook U.S.-grown brown rice according to package instructions.
  2. While the rice cooks, prepare the vegetables. Drain and rinse chickpeas and artichoke hearts. Cut artichoke hearts in half lengthwise.
  3. Chop up the rest of the vegetables and parsley. Set ingredients aside.
  4. 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.
  5. 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.
  6. Drizzle 1/3 cup of vinaigrette into the salad and toss to combine. Add more dressing, 1 tbsp at a time, to taste.


  • Keeps well in the fridge in an airtight container for up to 5 days.