Rice Salad

This is another quick, easy, tasty salad recipe.

For this salad you will need:

  • one handful of salad rice, or any rice you prefer
  • one handful of pomegranate seeds
  • greens of your choice
  • olives
  • feta cheese
  • bell pepper cut into little pieces
  • tomatoes of your choice, I prefer cherry tomatoes but I didn’t have on hand now
  • I used some cheese balls as well
  • a mix of seeds: sunflower seeds, pine nuts, and pumpkin
  • one handful of cooked chickpeas, I used dry and I boiled them, but you can use from a can as well
  • + dressing, I made this one

You can make this in advance like I did, but don’t mix the salad with the dressing because it will get soggy.

In two different pans cook the rice and the chickpeas. Don’t overcook them, it’s better to have some crunch in the salad. Set them aside.

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Prepare everything else. Wash and cut the tomatoes and bell pepper, drain the olives, deseed the pomegranate.

Set them aside.

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(I used some of the seeds in the chocolate chia seed pudding, is very tasty).

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In a big bowl put the greens you chose and add the rest of the ingredients, stir and serve with the desired dressing.

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This is such a filling salad but not heavy.

You can easily eat this at lunch or dinner.

 

 

Rice salad
Serves 3
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Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Ingredients
  1. one handful of salad rice, or any rice you prefer
  2. one handful of pomegranate seeds
  3. greens of your choice
  4. olives
  5. feta cheese
  6. bell pepper cut into little pieces
  7. tomatoes of your choice, I prefer cherry tomatoes but I didn’t have on hand now
  8. I used some cheese balls as well
  9. a mix of seeds: sunflower seeds, pine nuts and pumpkin
  10. one handful of cooked chickpeas, I used dry and I boiled them, but you can use from can as well
  11. dressing of your choice
Instructions
  1. In two different pans cook the rice and the chickpeas. Don’t overcook them, it’s better to have some crunch in the salad. Set them aside.
  2. Prepare everything else. Wash and cut the tomatoes and bell pepper, drain the olives, deseed the pomegranate.
  3. Set them aside.
  4. In a big bowl put the greens you chose and add the rest of the ingredients, stir and serve with the desired dressing.
Welcome to my kitchen. http://booksandlavender.com/
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