Go Back Email Link
–+ servings
Print Pin
4.23 stars average

Greek Brown Rice Salad

This brown rice salad is given a Greek twist with cherry tomatoes, crunchy cucumbers, creamy feta, and Kalamata olives.
Course Side Dish
Cuisine Mediterranean
Diet Gluten Free, Vegetarian
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4
Calories 234kcal
Author Liz Della Croce

Ingredients

  • 1 cup brown rice prepared
  • 1 cup chickpeas drained and rinsed
  • 1 cup cherry tomatoes roasted or fresh see below for directions on roasting
  • 1 cup cucumber diced
  • ½ cup scallions minced
  • ½ cup corn fresh, frozen, leftover grilled, etc.
  • ¼ cup feta cheese crumbled
  • ½ cup kalamata olives
  • 1 Zest and juice of lemon
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon dried oregano
  • 1 tablespoon dried mint
  • 2 cloves garlic grated
  • Salt and pepper to taste
US Measurements - Convert to Metric

Instructions

  • If you'd like to roast your tomatoes, cut them in half and layer on a sheet pan. Drizzle in olive oil and some salt and pepper, then roast in the oven at 400 for 30 minutes.
  • In a medium bowl, combine brown rice with tomatoes, chickpeas, cucumber, scallions, corn, feta and olives.
    1 cup brown rice, 1 cup chickpeas, 1 cup cherry tomatoes, 1 cup cucumber, 1/2 cup scallions, 1/2 cup corn, 1/4 cup feta cheese, 1/2 cup kalamata olives
  • Stir in lemon juice, zest, olive oil, oregano, mint, garlic, salt and pepper.
    1 Zest and juice of lemon, 1 tablespoon extra virgin olive oil, 1 tablespoon dried oregano, 1 tablespoon dried mint, 2 cloves garlic, Salt and pepper to taste
  • Check for seasoning and adjust accordingly. Serve and enjoy!

Video

Nutrition

Calories: 234kcal | Carbohydrates: 31g | Protein: 8.6g | Fat: 8.6g | Saturated Fat: 1.9g | Polyunsaturated Fat: 6.2g | Cholesterol: 5mg | Sodium: 300mg | Fiber: 6g | Sugar: 3.5g