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.
Prep Time15 minutes mins
Cook Time15 minutes mins
Servings: 2 servings
Calories: 560kcal
- 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
Get Recipe Ingredients
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 dressingÂ
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