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.
This Lebanese Rice Salad is going to be your new summer staple! Serve with Garlic Soy Marinated Grilled Flank Steak, Honey Chipotle Grilled Chicken Breasts, or Grilled Pesto Turkey Burgers.
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
- Begin by preparing Lebanese Rice Pilaf by following this recipe. Alternatively, you can also use any leftover rice you have on hand.
- 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.
I grew up on Syrian rice and Syrian salad but have never combined the two. I just finished a bowl of this Syrian Rice salad and it is delicious!! I used red bell pepper in place of the carrots, white onion in place of the scallions, and avocado oil in place of the olive oil. It is soo good. I cannot wait to share with my family. Thank you for all your wonderful Syrian and Lebanese recipes that let me taste and share my heritage with my children.
Aww I’m so happy to hear you enjoyed this!!! I hadn’t done it before either but was obsessed!! It’s even better the next day!