Lebanese Rice Salad
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Unrated
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Prep Time
10 mins
-
Cook Time
20 mins
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Total Time
30 mins
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Servings
4
-
Calories
265 kcal
-
Course
Side Dish
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Cuisine
Mediterranean
Lebanese Rice Salad
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Delicious warm, cold or room temperature, this Lebanese rice salad is made with fresh herbs and crunchy veggies then tossed in a lemon garlic vinaigrette.
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Ingredients
- 2 cups Rice Pilaf cooked (or any leftover cooked rice, Lebanese style
- 2 cups chickpeas drained and rinsed, canned
- 3 scallions (minced)
- 1 cup cherry tomato halved
- 1 medium carrot (peeled and diced)
- ½ cup parsley minced
- 2 tablespoons extra virgin olive oil
- 1 lemon (juiced)
- 2 cloves garlic (minced)
- salt to taste
- black pepper to taste
Instructions
- Begin by preparing Lebanese Rice Pilaf by following this recipe. Alternatively, you can also use any leftover rice you have on hand.
- In a medium bowl, toss together the cooked rice (hot or cold) along with all remaining ingredients. Check for seasoning and adjust accordingly by adding more salt, pepper, garlic, lemon or olive oil. Make it your own! Serve hot, room temperature or chilled.
Notes
- To make this dish gluten free, prepare the rice without the vermicelli.
- This dish will keep well for up to 5 days in the refrigerator.
Nutrition Information
Show Details
Serving
0.5cup
Calories
265kcal
(13%)
Carbohydrates
40g
(13%)
Protein
7g
(14%)
Fat
9g
(14%)
Saturated Fat
1g
(5%)
Sodium
250mg
(10%)
Potassium
385mg
(8%)
Fiber
6g
(24%)
Sugar
3g
(6%)
Vitamin A
3470IU
(69%)
Vitamin C
36mg
(40%)
Calcium
72mg
(7%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 265 kcal
% Daily Value*
| Serving | 0.5cup | |
| Calories | 265kcal | 13% |
| Carbohydrates | 40g | 13% |
| Protein | 7g | 14% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Sodium | 250mg | 10% |
| Potassium | 385mg | 8% |
| Fiber | 6g | 24% |
| Sugar | 3g | 6% |
| Vitamin A | 3470IU | 69% |
| Vitamin C | 36mg | 40% |
| Calcium | 72mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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