Table of Contents
Colorful Lebanese rice salad is perfect for summer barbecues and quick lunches full of crunchy vegetables, hearty grains, and zesty homemade dressing.
The best part of summer (besides the sunshine) is the abundance of fresh vegetables at the farmers market. I am obsessed with browsing the aisles and having my pick of tomatoes, blueberries, cucumbers, peppers, and more!
Summertime also means outdoor barbecues with friends and family. This rice salad makes a colorful addition to any table – and it’s tasty too!
I really enjoy taking traditional flavors and ingredients from my childhood and using them in new ways. This salad is my latest example, but check out a few of my other favorite family recipes like Shish Tawook Chicken, Authentic Lebanese Falafel, and Lebanese Stuffed Kousa Squash.
How to Make Lebanese Rice Salad
Break the vermicelli into smaller pieces and toast in the pan with a small amount of oil until brown and crispy.
Cook the rice separately and mix together. You can either use brown or white rice – whatever you have on hand is just fine.
While the rice and vermicelli is cooking, prepare vegetables before mixing together with the dressing.
I like to mix it together while the rice and vermicelli is still hot to help the flavors meld quicker. You can set the rice and vermicelli aside to cool first if you prefer.
Drain and rinse the canned chickpeas well before adding to the salad and mixing all together. Chill for about a half hour before serving.
Frequently Asked Questions
Can I substitute the vegetables?
Absolutely! You can switch out the veggies to whatever you have on hand or your family prefers. I also love using bell peppers and radishes.
Can I make this salad ahead of time?
Yes, it will last in the fridge for 5 days in an air tight container.
Is this salad best served hot or cold?
It’s best served cold to keep the veggies and vermicelli crunchy.
Your fork is waiting.
Lebanese Rice Salad
- 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
- 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.