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Greek Brown Rice Salad
This brown rice salad is given a Greek twist with cherry tomatoes, crunchy cucumbers, creamy feta, and Kalamata olives.
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
Servings:
4
Calories:
234 kcal
Course:
Side Dish
Cuisine:
Mediterranean
Ingredients
- 1 cup brown rice (prepared)
- 1 cup chickpeas (drained and rinsed)
- 1 cup cherry tomato roasted or fresh see below for directions on roasting
- 1 cup cucumber (diced)
- ½ cup scallions (minced)
- ½ cup corn (fresh, frozen, leftover grilled, etc.)
- ¼ cup feta cheese (crumbled)
- ½ cup kalamata olives
- 1 lemon zest and juice
- 1 tablespoon extra virgin olive oil
- 1 tablespoon oregano dried
- 1 tablespoon dried mint
- 2 cloves garlic (grated)
- salt to taste
- black pepper to taste
Instructions
- If you'd like to roast your tomatoes, cut them in half and layer on a sheet pan. Drizzle in olive oil and some salt and pepper, then roast in the oven at 400 for 30 minutes.
- 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. Serve and enjoy!
Cup of Yum
Nutrition Information
Calories
234kcal
(12%)
Carbohydrates
31g
(10%)
Protein
8.6g
(17%)
Fat
8.6g
(13%)
Saturated Fat
1.9g
(10%)
Polyunsaturated Fat
6.2g
(36%)
Cholesterol
5mg
(2%)
Sodium
300mg
(13%)
Fiber
6g
(24%)
Sugar
3.5g
(7%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 234
% Daily Value*
| Calories | 234kcal | 12% |
| Carbohydrates | 31g | 10% |
| Protein | 8.6g | 17% |
| Fat | 8.6g | 13% |
| Saturated Fat | 1.9g | 10% |
| Polyunsaturated Fat | 6.2g | 36% |
| Cholesterol | 5mg | 2% |
| Sodium | 300mg | 13% |
| Fiber | 6g | 24% |
| Sugar | 3.5g | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.