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Lebanese Rice Salad

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LIZ DELLA CROCE

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Colorful Lebanese rice salad is perfect for summer barbecues and quick lunches full of crunchy vegetables, hearty grains, and zesty homemade dressing.

Forkful of Lebanese rice salad.

I really enjoy taking traditional flavors and ingredients from my childhood and using them in new ways. If you weren’t already aware, Middle-Eastern cuisine was a staple in my house growing up, and it’s important to me to share those recipes and foods with my family now! Most recently, I took my rice pilaf and turned it into this delicious Lebanese Rice Salad. It makes an amazing size dish, alongside Lebanese stuffed grape leaves and leftovers are great for lunch.

Why You’ll Love this Lebanese Rice Salad

  • It’s a great way to use fresh, in season produce.
  • An easy side dish that can be made ahead and stored until you need it.
  • It pairs well with chicken, pork, and seafood so you could serve it alongside almost any main course.

Ingredients

  • Rice pilaf: I love to start my rice salad with my Lebanese rice pilaf, but you could use any type of rice, including leftover rice!
  • Chickpeas: Mild and nutty in flavor, they are a great plant-based source of protein.
  • Scallions: Also called green onions, they add very mild onion flavor to the salad.
  • Tomatoes: I like to use cherry or grape tomatoes for little pops of juicy sweetness.
  • Carrot: Crunchy, somewhat sweet, and full of vitamins and nutrients.
  • Parsley: As fresh herbs go, parsley is a staple. It’s earthy, clean, peppery taste goes with most dishes.
  • Olive oil: Acts as a mild base for the dressing.
  • Lemon: Fresh lemon juice adds a bright, citrus taste to the dressing.
  • Garlic: Nutty, pungent, and aromatic.

How to Make Lebanese Rice Salad

cooking rice in a pot

Step 1. Make your Lebanese rice pilaf by breaking the vermicelli into smaller pieces and toasting it in the bottom of a pot over medium-high heat.

a pot with rice being added to it

Step 2. Once vermicelli is toasted, add cooked rice to the pot.

stirring rice

Step 3. Mix together and slightly toast the rice. While the rice and vermicelli are cooking, prepare your vegetables.

mixing lebanese rice salad in a bowl

Step 4. Then mix the rice pilaf with the chopped veggies.

chickpeas in a bowl

Step 5. Then add the drained and rinsed chickpeas to the bowl.

Step 6. Mix the fresh lemon juice with some olive oil, garlic, salt, and pepper to make a dressing and pour it over the top. Toss to coat well, then chill in the fridge.

Once salad has chilled for at least 30 minutes, garnish with fresh parsley or chives, serve, and enjoy your Lebanese Rice Salad!

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.

What is a Middle Eastern rice substitute?

Bulgur is frequently used in Middle Eastern cuisine, but if you’re looking for a substitute for rice, you could also try quinoa or farro.

Are rice salads really that healthy?

Like anything, a rice salad is only as healthy as you make it. The ingredients and preparation play a huge part in how healthy the final result is.

Complimentary Main Courses

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person eating a salad

A tasty twist on classic Middle-Eastern flavors, my Lebanese Rice Salad is an excellent addition to any dinner table.

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Lebanese Rice Salad

5 stars average
Liz Della Croce
Delicious warm, cold or room temperature, this Lebanese rice salad is made with fresh herbs and crunchy veggies then tossed in a lemon garlic vinaigrette.
PREP: 10 minutes
COOK: 20 minutes
TOTAL: 30 minutes
Pin
Servings4

Recipe Video

Ingredients
 

  • 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

Instructions
 

  • Begin by preparing Lebanese Rice Pilaf by following this recipe. Alternatively, you can also use any leftover rice you have on hand.
    2 cups Lebanese Rice Pilaf
  • 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.
    2 cups canned chickpeas, 3 scallions, 1 cup cherry tomatoes, 1 medium carrot, 1/2 cup minced parsley, 2 tablespoons extra virgin olive oil, 1 lemon, 2 cloves garlic, salt and pepper to taste

Last Step:

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Liz’s Notes

To make this dish gluten free, prepare the rice without the vermicelli. 
This dish will keep well for up to 5 days in the refrigerator.

Nutrition

Serving: 0.5cup | Calories: 265kcal | Carbohydrates: 40g | Protein: 7g | Fat: 9g | Saturated Fat: 1g | Sodium: 250mg | Potassium: 385mg | Fiber: 6g | Sugar: 3g | Vitamin A: 3470IU | Vitamin C: 36mg | Calcium: 72mg | Iron: 2mg


5 from 2 votes (1 rating without comment)

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2 responses to “Lebanese Rice Salad”

  1. Autumn Sadd Avatar
    Autumn Sadd

    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.

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      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!