Colorful Lebanese rice salad is perfect for summer barbecues and quick lunches full of crunchy vegetables, hearty grains, and zesty homemade dressing.
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
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.
Step 2. Once vermicelli is toasted, add cooked rice to the pot.
Step 3. Mix together and slightly toast the rice. While the rice and vermicelli are cooking, prepare your vegetables.
Step 4. Then mix the rice pilaf with the chopped veggies.
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?
What is a Middle Eastern rice substitute?
Are rice salads really that healthy?
Complimentary Main Courses
- Garlic Soy Marinated Grilled Flank Steak
- Honey Chipotle Grilled Chicken Breasts
- Grilled Pesto Turkey Burgers
- Baked Dijon Salmon
- Smoky Grilled Pork Chops
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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
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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