Middle Eastern Rice Salad

Transform a bowl of brown rice into a Middle Eastern salad with the addition of chickpeas, mint, cumin, and dates. The flavors really jazz up this healthy side dish.

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Middle Eastern Rice Salad
Course Salad, Vegetarian
Servings
4 Servings
Ingredients
  • 1/2 Vidalia or other sweet onion, thinly sliced (about 3/4 cup)
  • 3 cups cooked brown rice
  • 2 tablespoons olive oil
  • freshly ground black pepper
  • 1 (16-ounce) can chickpeas, rinsed and drained
  • 1/4 cup chopped fresh parsley
  • 1/2 teaspoon ground cumin
  • 1/2 cup chopped pitted dates
  • 1/4 teaspoon salt
Course Salad, Vegetarian
Servings
4 Servings
Ingredients
  • 1/2 Vidalia or other sweet onion, thinly sliced (about 3/4 cup)
  • 3 cups cooked brown rice
  • 2 tablespoons olive oil
  • freshly ground black pepper
  • 1 (16-ounce) can chickpeas, rinsed and drained
  • 1/4 cup chopped fresh parsley
  • 1/2 teaspoon ground cumin
  • 1/2 cup chopped pitted dates
  • 1/4 teaspoon salt
Instructions
  1. Heat oil in a large nonstick skillet over medium-high heat. Add onion, and cook, stirring often, about 5 minutes or until onion begins to brown. Remove from heat, and stir in chickpeas, cumin, and salt. Season to taste with freshly ground black pepper.
  2. Combine rice, onion-chickpea mixture, dates, mint, and parsley in a large bowl. Toss well until thoroughly combined. Serve warm or at room temperature.

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