Description
A crunchy and protein-rich salad made with crispy rice, chickpeas, and fresh vegetables. Perfect for a quick, healthy meal.
Ingredients
Scale
- 1 cup cooked rice (cooled)
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 cucumber, diced
- 1 red bell pepper, diced
- 1/4 cup red onion, finely chopped
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp cumin
- Salt and pepper to taste
- Fresh parsley or cilantro for garnish
Instructions
- Heat olive oil in a pan over medium heat. Add the cooled rice and cook until crispy, stirring occasionally (about 5-7 minutes). Set aside.
- In a large bowl, combine chickpeas, cucumber, bell pepper, and red onion.
- Add the crispy rice to the bowl.
- Drizzle with lemon juice and remaining olive oil. Sprinkle with cumin, salt, and pepper.
- Toss well to combine. Garnish with fresh parsley or cilantro before serving.
Notes
- Use day-old rice for better crispiness.
- Add avocado or feta cheese for extra creaminess.
- Adjust spices to your taste.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 5g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg
Keywords: crispy rice salad, chickpea salad, protein salad, healthy lunch