4.0 from 6 votes
Crispy Rice Salad Recipe
This crispy rice salad is made by roasting cooked basmati rice in the oven. Once it gets all crispy, toss it with a citrusy Dijon dressing and fresh chopped veggies.
Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
Servings: 6 servings
Calories: 333 kcal
Course:
Side Dish , Salad
Cuisine:
Mediterranean
Ingredients
For the Crispy Rice
- 3 cups Cooked basmati rice cooled
- ¼ cup Greek yogurt
- 3 tablespoons olive oil
- 1 teaspoon turmeric powder
For the Salad
- 1 (15-ounce) can chickpeas
- 3 Persian cucumbers diced
- 1 pint grape tomatoes halved
- ¼ red onion diced
- ¼ cup pitted kalamata olives roughly chopped
- ¼ cup fresh parsley
For the Dressing
- 3 tablespoons olive oil
- 3 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon oregano
- ½ teaspoon cumin
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
- Preheat the oven to 400°F and line a large baking sheet with parchment paper.
- In a large bowl, stir the cooked cooled rice with greek yogurt, olive oil, and turmeric until well combined.
- Spread the pre-cooked rice on a large baking sheet lined with parchment paper. Bake for 30-35 minutes or until the rice is crispy. Allow to cool completely.
- In a small bowl or jar, whisk together the dressing ingredients.
- In a large bowl, place the chickpeas, cucumbers, tomatoes, red onion, kalamata olives, and parsley. Add the crispy rice on top, pour the dressing over the salad, and gently toss to combine.
Cup of Yum
Notes
- Storage: If possible, you should keep the crispy rice separate from the rest of the salad until you're ready to serve it. And if you have leftovers, store them separately covered in airtight containers in the fridge for up to 5 days. If you did mix it all together though, it will still be crisp the next day and delicious!
Nutrition Information
Serving
2cups
Calories
333kcal
(17%)
Carbohydrates
39g
(13%)
Protein
8g
(16%)
Fat
17g
(26%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
2g
Monounsaturated Fat
11g
Cholesterol
0.4mg
(0%)
Sodium
511mg
(21%)
Potassium
426mg
(12%)
Fiber
5g
(20%)
Sugar
3g
(6%)
Vitamin A
941IU
(19%)
Vitamin C
18mg
(20%)
Calcium
73mg
(7%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 333
% Daily Value*
| Serving | 2cups | |
| Calories | 333kcal | 17% |
| Carbohydrates | 39g | 13% |
| Protein | 8g | 16% |
| Fat | 17g | 26% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 11g | 55% |
| Cholesterol | 0.4mg | 0% |
| Sodium | 511mg | 21% |
| Potassium | 426mg | 9% |
| Fiber | 5g | 20% |
| Sugar | 3g | 6% |
| Vitamin A | 941IU | 19% |
| Vitamin C | 18mg | 20% |
| Calcium | 73mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.