Delish Fresh Rice Salad Ideas
A bright, crunchy rice salad loaded with veggies, chickpeas, herbs, and a zesty lemon-herb dressing. Perfect for meal prep, picnics, and potlucks.
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Servings:
Calories: 120kcal
Ingredients
Main Ingredients
- 4 cup cooked long-grain white rice, cooled day-old rice works best
- 1.5 cup cherry tomatoes, halved
- 1 cup English cucumber, diced seeded
- 1 cup red bell pepper, diced
- 0.5 cup red onion, finely diced
- 1 cup sweet corn kernels thawed if frozen
- 15 oz chickpeas drained and rinsed
- 0.5 cup flat-leaf parsley, chopped
- 0.5 cup green onions, thinly sliced
- 0.75 cup feta cheese, crumbled optional
- 0.5 cup sliced almonds, toasted optional
- 0.25 cup extra-virgin olive oil
- 0.25 cup lemon juice freshly squeezed
- 1 tbsp white wine vinegar
- 1 tsp Dijon mustard
- 1 tsp honey
- 1 clove garlic, minced
- 0.75 tsp kosher salt plus more to taste
- 0.25 tsp black pepper freshly ground
- 0.5 tsp ground cumin optional
Instructions
Preparation Steps
- If starting with uncooked rice, cook according to package directions, then spread on a sheet pan to cool completely. For best texture, refrigerate until cold.
- Toast the sliced almonds in a dry skillet over medium heat, stirring, until fragrant and lightly golden, 3 to 4 minutes. Transfer to a plate to cool.
- Chop the tomatoes, cucumber, bell pepper, and red onion. Slice the green onions and chop the parsley. Rinse and drain the chickpeas well.
- Whisk the dressing: in a small bowl combine olive oil, lemon juice, white wine vinegar, Dijon, honey, minced garlic, salt, pepper, and cumin until emulsified.
- In a large bowl, add the cooled rice. Gently break up clumps with a fork. Add tomatoes, cucumber, bell pepper, red onion, corn, chickpeas, parsley, and green onions.
- Pour the dressing over the salad and toss until everything is evenly coated. Fold in feta and toasted almonds.
- Taste and adjust seasoning with more salt, pepper, or lemon juice. Chill for 15 to 30 minutes to let flavors meld. Serve cold or at cool room temperature.
Notes
Make-ahead friendly: keeps well in an airtight container in the refrigerator for up to 3 days. For a heartier main, add diced grilled chicken or shrimp. Swap feta for diced avocado for a dairy-free option and add salt to taste at serving.