This Herby Rice Salad is full of fresh flavor and topped with crispy za’atar chickpeas. An easy weeknight meal loaded with plant-protein.
- 1, 15 oz can of chickpeas, drained and rinsed
- 2 tsp za’atar
- 1/2 tsp ground coriander
- 1/2 tsp ground cumin
- Pinch of salt
- 1 tbsp of avocado oil
- 1 cup uncooked white Jasmine rice
- 1 1/2 cups fresh parsley, woody stems removed and finely minced
- 3 tbsp fresh mint, minced
- 1/2 a small shallot, minced
- Juice and zest of one lemon
- 1/2 tbsp maple syrup (omit if desired)
- 1 clove garlic, grated
- Salt and pepper to taste
- 1 tbsp extra virgin olive oil
- 1 tbsp rice wine vinegar
- 1 large tomato, seeds removed and diced
- Pickled Onions
- Prepare the chickpeas. Preheat oven to 425F. Place your chickpeas in a clean kitchen towel and gently pat the chickpeas dry and discard any excess chickpea skins that happen to peel off naturally. Add the chickpeas to a parchment lined baking tray and coat in the oil, spices and a pinch of salt. Toss the chickpeas to evenly coat in the spices then spread them out on the tray in an even layer and place in the oven on the middle rack to bake for 25-30 minutes until golden, making sure to toss them half way.
- Cook the rice. Rinse your rice at least 3 times or until the water is running clearer, then place in a pot, rice cooker or pressure cooker along with a generous pinch of salt and cook according to package or product instructions.
- Salt the tomatoes. Add your diced tomatoes to a bowl and sprinkle with a pinch of salt. Toss to coat and allow to sit while preparing the other ingredients. Discard excess liquid when ready to assemble the bowl.
- Make the rice salad. To a medium sized mixing bowl, add your minced herbs, shallot, the lemon zest and juice, rice wine vinegar, maple syrup, grated garlic, oil and a pinch of salt. Toss to combine then fold in the rice until evenly incorporated. Adjust salt and pepper to taste then set aside.
- Make your dressing. Add 2 tablespoons of hummus to a small bowl and whisk together with 2 tablespoons of water. If you prefer your dressing to be thinner, add extra water 1 tablespoon at a time until you reach your desired consistency.
- Assemble bowls. Add a smear of your favorite hummus on the bottom of your plate then top with a few spoons of rice then the crispy chickpeas. Top with the tomatoes, some pickled onions, extra herbs and a drizzle of your dressing then serve.
Try different spices. If you are unable to find za’atar, try using your favorite spice mix instead. You can also do an equally delicious seasoning profile using 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon cumin, and 1/2 teaspoon coriander to flavor the chickpeas.
Prep the rice in advance. Double the rice recipe and use it as the base of your meals throughout the week. It’s packed with nutrients, making it an easy way to sneak in nutrition to a meal throughout the week.
Swap the grain. Feel free to use brown rice, quinoa, farro or millet as an alternative to white rice.
Save time. Use pre-cooked frozen or shelf-stable grains instead of cooking them from scratch to save time. Just make sure you have an equivalent of 3 cups cooked for your salad.
Keywords: rice salad, rice bowl