This easy rice salad has all the flavors of the Mediterranean that we all love!
Rice, cucumbers, bell peppers and chickpeas are tossed in a lemony dill dressing for a burst of flavor in every bite!
If you're looking for a healthy, light and delicious salad you have come to the right place!
I make this easy salad year round. In the winter I use brown rice (to make it even healthier) with hothouse cucumbers and jarred roasted red bell peppers.
In the summer I use fresh summer cucumbers, red bell peppers and white rice to make it a little lighter.
Ingredients.
Cooked rice - use whatever kind of rice you'd like. I tend to use brown rice since it has more nutrients.
Chickpeas or garbanzo beans - canned is fine, but if you can cook them from scratch, even better. I usually cook mine in the Instant Pot (I need to put that recipe on the blog!) If you buy any extra be sure and try my Lemon and Thyme Chickpea Salad.
Cucumbers - in the winter I used those wrapped hot house cucumbers and in the summer I use fresh from the garden or farmer's market! Save some for this Classic Cucumber Dill Salad.
Green onions, dill and parsley.
Red bell pepper - in the summer I use fresh from the garden or farmer's market, in the winter I sometimes substitute jarred roasted red bell pepper. You can also use yellow or orange bell peppers.
Lemon juice - fresh squeezed!
Step by step instructions.
Cut the cucumbers in half and scoop out the seeds, then quarter and slice them and add to a large bowl.
Seed and dice the red bell peppers and thinly slice the green onions and add them to the bowl.
Add cooked rice to the bowl.
Place the canned chickpeas in a strainer and rinse with water. Drain well and add them to the bowl.
Add the chickpeas to the bowl along with the chopped parsley and dill.
Add salt, pepper, fresh lemon juice and olive oil. Toss to combine.
This mediterranean rice salad is so good! I love that you can make it even more substantial with brown rice.
It would be the perfect accompaniment to these Grilled Chicken Skewers!
In the summer I like to serve it with grilled chicken or fish. It also makes a great light lunch if served with some fresh, warm pita bread!
Recipe.
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Mediterranean Rice Salad
Ingredients
- 1 cucumber
- 1 cup cooked rice
- 14 oz chickpeas rinsed and drained
- 1 red bell pepper diced
- 2 green onions sliced thin
- ½ tablespoon fresh dill chopped
- 2 tablespoons fresh parsley chopped
- ¼ teaspoon black pepper
- 2 tablespoons lemon juice fresh
- 2 tablespoons olive oil
- ½ teaspoon kosher salt
Instructions
- Cut cucumber in half, scoop out the seeds. Then quarter and thinly slice.
- Place all the ingredients in a bowl and toss to combine. Taste and adjust seasonings.
Iris says
hi ive made this many times..its out of this world..when it says 1 cup cooked rice...does it mean cook 1 cup of rice?? so then u have 3 cups cooked??
Pam Greer says
It means 1 cup of rice that has been cooked.
Iris says
ok thanks for response..i made it with the 1 cup before cooked and has alot of rice and works fine..
Ruthie says
Never mind on rice type. Saw your note ..
Pam Greer says
Okay glad you saw my note!
Ruthie says
What type of rice do you use?
Alexandra says
Can you freeze it?
Pam Greer says
I haven't, but I don't see why not! The veggies will become more mushy though.
Andrea Howe says
Super easy and delicious and a perfect recipe that works for a light but filling meal or side dish. I will definitely be making it again. Thanks for sharing!
Linda says
What a beautiful salad! So colorful, fresh, and full of flavors.
Liz says
I love the idea of a Mediterranean rice salad! The colors are so pretty! Saved this recipe to try! Thanks for the share!
Kiki says
Hello Pam, made this twice since you posted it on Instagram and love it!
Pam Greer says
So glad you like it!! We love it too!