greek salad bowl
greek salad bowl
This recipe also goes great with blackened baked chicken. I will often make a large batch of the rice and use leftovers for a lunch the next day.
Servings: 2 servings
Calories: 560kcal
Ingredients
- 1 cup brown rice cooked
- 1 lemon for zest and juice
- 4 handfuls salad greens or chopped lettuce
- 1 can or cup chickpeas 1 can or 1 cup dry chickpeas cooked, drained and rinsed
- 1/2 cucumber diced
- 20 cherry tomatoes diced
- 10 kalamata olives sliced
- red onion a thin sliver, minced
- 1 tbsp olive oil
- 4 tbsp red wine vinegar
- Hummus or tahini dressing to taste
Instructions
- to a small pot, add the brown rice, water recommended with your particular rice, and the zest and juice from 1 whole lemon. Bring to a boil and cook until soft
- in your salad bowls, add the salad greens, chickpeas, cucumber, cherry tomatoes, olives, red onion and toss with the olive oil and red wine vinegar
- when the rice is finished cooking, add to the salad and drizzle over hummus or tahini dressing
Nutrition
Calories: 560kcal | Carbohydrates: 94g | Protein: 13g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Sodium: 477mg | Potassium: 1031mg | Fiber: 9g | Sugar: 7g | Vitamin A: 1894IU | Vitamin C: 88mg | Calcium: 109mg | Iron: 5mg
