Middle Eastern Rice Salad

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Middle Eastern Rice Salad

Middle Eastern Rice Salad

Middle Eastern Rice Salad


2 tablespoons olive oil

1/2 Vidalia or other sweet onion, thinly sliced (about 3/4 cup)

1 (16-ounce) can chickpeas, rinsed and drained

1/2 teaspoon ground cumin

1/4 teaspoon salt

Freshly ground black pepper

3 cups cooked brown rice

1/2 cup chopped pitted dates

1/4 cup chopped fresh mint

1/4 cup chopped fresh parsley


Heat oil in a large nonstick skillet over medium-high heat. Add onion, and cook, stirring often, about 5 minutes or until onion begins to brown.

Remove from heat, and stir in chickpeas, cumin, and salt. Season to taste with freshly ground black pepper.

Combine rice, onion-chickpea mixture, dates, mint, and parsley in a large bowl. Toss well until thoroughly combined. Serve warm or at room temperature.



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