Greek Brown Rice Salad
This brown rice salad is given a Greek twist with roasted cherry tomatoes, crunchy cucumbers, creamy feta and kalamata olives.
Servings 4
Calories 234kcal
Ingredients
- 1 c brown rice prepared
- 1 c chickpeas drained and rinsed
- 1 c cherry tomatoes roasted or fresh see below for directions on roasting
- 1 c cucumber diced
- ½ c scallions minced
- ½ c corn fresh, frozen, leftover grilled, etc.
- ¼ c feta cheese crumbled
- ½ c kalamata olives
- 1 Zest and juice of lemon
- 1 tbs olive oil
- 1 tbs dried oregano
- 1 tbs dried mint
- 2 cloves garlic grated
- Salt and pepper to taste
Instructions
- To roast cherry tomatoes, pre-heat oven to 400 degrees. Line baking pan with an even layer of tomatoes and drizzle with olive oil, salt and pepper. Roast for 30 minutes; let cool.
- In a medium bowl, combine brown rice with tomatoes, chickpeas, cucumber, scallions, corn, feta and olives.
- Stir in lemon juice, zest, olive oil, oregano, mint, garlic, salt and pepper.
- Check for seasoning and adjust accordingly.
Video
Nutrition
Calories: 234kcal | Carbohydrates: 31g | Protein: 8.6g | Fat: 8.6g | Saturated Fat: 1.9g | Polyunsaturated Fat: 6.2g | Cholesterol: 5mg | Sodium: 300mg | Fiber: 6g | Sugar: 3.5g