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
