This Rice Salad with Chickpeas and Kale is perfect for using up any veggies you have laying around! It’s also packed with protein and great for an easy vegetarian lunch.
I’ve been eating meals like this Rice Salad with Chickpeas and Kale all summer long! They’re easy to make, packed with protein and vegetables and taste even better the next day. My garden is just starting to produce a lot so this rice salad was the perfect way to use up some summer veggies.
I like to use this recipe salad for meal prep. I make a huge batch and just eat big bowls of it throughout the week for lunch. It’s also great because you can just use whatever vegetables you have on hand.
Rice Salad with Chickpeas and Kale Recipe Ingredients and Substitutions
- Rice – I used white rice but you could also use brown rice, or even another grain like quinoa. I’ve been buying this microwavable rice at Trader Joe’s lately and it’s so nice for quick and easy rice.
- Chickpeas – Chickpeas are my usual choice for adding some extra protein to my salads. You could also use white beans, or really any other kind of bean that you prefer. Chopped up tofu could also be thrown in.
- Kale – I had a bunch of curly kale in my garden that I needed to use and it worked perfectly in this rice salad. Once it gets mixed in with the dressing and other ingredients it softens nicely. Dino kale would also work well. If you’re not a fan of kale you can use spinach or another hearty green.
- Tomato – I used cherry tomatoes because that’s what I had in the garden and I love the sweetness they add. You could also just dice up a regular sized tomato.
- Cucumber – English cucumbers are my favorite because they have a thin skin an small seeds, but any kind of cucumber will be great!
- Bell Pepper – I used a yellow bell pepper to add some more color but orange or red would work well too.
- Red Onion – You guys know I can’t make a salad without adding red onion! It adds a nice sharp taste that I love in my salads.
- Pickled Jalapeños – I threw these in last minute and they are totally optional! I love that they add a nice briny, salty and slightly spicy taste to the salad.
- Feta Cheese – I’ve been loving adding feta cheese to my salads this summer. If you don’t eat dairy, you can leave it out or use a vegan feta cheese.
- Fresh Herbs – I went heavy on the fresh herbs because I have so many I need to use up! I used a mixture of basil and parsley but any fresh herbs will work well.
- Sunflower Seeds – I added these at the last minute for a nice toasty flavor and crunch!
- Dressing – The dressing is super simple and made using just olive oil, red wine vinegar, fresh lemon juice and salt and pepper. Simple but so delicious!
How To Make This Easy Rice Salad Recipe
- Start by preparing your rice. I use microwavable rice from Trader Joe’s and it only takes 3 minutes to prepare, which I love! If using dry rice or another dry grain, cook according to package directions and set aside to let cool.
- To a large bowl, add the cooked and cooled rice, chickpeas, kale, and all the rest of the vegetables and fresh herbs. Then add in the olive oil, lemon juice, red wine vinegar and salt and pepper.
- Mix everything together well and then add in the feta cheese and sunflower seeds. Mix again and season with more salt and pepper, to taste. Also, feel free to add in extra lemon juice! Enjoy!
Recipe Frequently Asked Questions
- Is this rice salad gluten free? Yes!
- Is this recipe vegan? No, I do use feta cheese in my recipe but it can easily be omitted or subbed for vegan feta cheese.
- Can I substitute the rice with anything? Yes, you could use quinoa, faro, wheat berries or really any other grain that you prefer. You could also use cauliflower rice if you wanted even more veggies!
- Can I substitute anything for the kale? If you don’t like kale, or can’t find any, you could instead use spinach or any other hearty green that will hold up well in the salad.
- How long will this salad keep well in the refrigerator? Store in an airtight container and this salad can be stored in the refrigerator for about 4 days, possibly 5.
Have a question I didn’t answer? Ask me in the comment section below and I will get back to you ASAP!
Looking For More Delicious Kale Salad Recipes?
Mexican Kale Salad with Cumin Lime Dressing
Roasted Sweet Potato and Black Bean Kale Salad
Chopped Kale Power Salad with Lemon Tahini Dressing
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Rice Salad with Chickpeas and Kale
- Total Time: 35 minutes
- Yield: 4-6 1x
- Diet: Vegetarian
Description
This Rice Salad with Chickpeas and Kale is easy to make, filling and so healthy!
Ingredients
Scale
- 2 cups cooked rice, white or brown
- 1 (15 oz) can of chickpeas, drained and rinsed
- 4 cups chopped kale, I used curly kale
- 2 cups diced tomato, I like cherry tomatoes
- 1 1/2 cups diced cucumber
- 1 medium sized yellow bell pepper, diced
- 1/2 red onion, diced
- 1/2 cup pickled jalapeños, diced (optional)
- 1 cup crumbled feta cheese
- 1/2 cup toasted and salted sunflower seeds
- 1/3 cup olive oil
- 1/3 cup red wine vinegar
- Juice of 1 lemon
- Salt and black pepper, to taste
Instructions
- Start by preparing your rice. I use microwavable rice from Trader Joe’s and it only takes 3 minutes to prepare, which I love! If using dry rice or another dry grain, cook according to package directions and set aside to let cool.
- To a large bowl, add the cooked and cooled rice, chickpeas, kale, and all the rest of the vegetables and fresh herbs. Then add in the olive oil, lemon juice, red wine vinegar and salt and pepper.
- Mix everything together well and then add in the feta cheese and sunflower seeds. Mix again and season with more salt and pepper, to taste. Also, feel free to add in extra lemon juice! Enjoy!
Notes
Feel free to add extra olive oil or red wine vinegar if you want a “wetter” salad.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Lunch, Vegetarian
- Method: Stovetop
- Cuisine: American
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