Lebanese Rice Salad

5 stars average

Delicious warm, cold or room temperature, this Lebanese rice salad is made with fresh herbs and crunchy veggies then tossed in a lemon garlic vinaigrette.

Course Side Dish

Cuisine Mediterranean

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 265kcal

Author Liz Della Croce

Ingredients

2 cups Lebanese Rice Pilaf cooked (or any leftover cooked rice)
2 cups canned chickpeas drained and rinsed
3 scallions minced
1 cup cherry tomatoes halved
1 medium carrot peeled and diced
½ cup minced parsley
2 tablespoons extra virgin olive oil
1 lemon juiced
2 cloves garlic minced
salt and pepper to taste

Instructions

Begin by preparing Lebanese Rice Pilaf by following this recipe. Alternatively, you can also use any leftover rice you have on hand.
2 cups Lebanese Rice Pilaf
In a medium bowl, toss together the cooked rice (hot or cold) along with all remaining ingredients. Check for seasoning and adjust accordingly by adding more salt, pepper, garlic, lemon or olive oil. Make it your own! Serve hot, room temperature or chilled.
2 cups canned chickpeas, 3 scallions, 1 cup cherry tomatoes, 1 medium carrot, 1/2 cup minced parsley, 2 tablespoons extra virgin olive oil, 1 lemon, 2 cloves garlic, salt and pepper to taste

Video

Notes

To make this dish gluten free, prepare the rice without the vermicelli.

This dish will keep well for up to 5 days in the refrigerator.

Nutrition