- 1 cucumber, diced
- 1 cup chickpeas, drained and rinsed
- 1 cup cooked gluten-free brown rice
- 1 (4 ounce) package crumbled feta cheese
- 1 cup sun-dried tomatoes
- 1/2 cup chopped red onion
- 1/2 cup sliced Kalamata olives
- 1/2 cup chopped fresh parsley
- 2 tablespoons freshly squeezed lemon juice
- 2 cloves garlic, minced
- 2 tablespoons chopped fresh basil
- 1 tablespoon extra-virgin olive oil
- salt and ground black pepper to taste
- Combine cucumber, chickpeas, rice, feta, tomatoes, onion, and olives in a bowl.
- Whisk parsley, lemon juice, garlic, basil, and olive oil together in a bowl. Stir dressing into the rice mixture. Season with salt and pepper. Let the salad rest for 1 hour before serving to allow rice to absorb the flavors.
04/26/2018
recipepes.com
Greek Brown Rice Salad, recipe
PT15M
PT1H
5
455 calories