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My Crispy Rice Salad is So Good!
I first saw this crispy rice salad trend from my friend Kale Junkie and I was immediately intrigued! Every salad needs a crunchy topping and this one was in the form of leftover rice baked in the oven until crispy! Since then, I’ve seen many versions floating around most of which use chili oil with the rice. But I decided to give this trend my Mediterranean spin and to a Tahdig take on it.
Persian tahdig is the OG crispy rice – an entire pot of rice with a crispy browned bottom that is absolutely amazing. I used a similar idea here by mixing rice with yogurt, olive oil and turmeric and toasting it in the oven until it was literally crunchy and then combined it with Mediterranean rice salad. It’s so good, you’ll never wonder what to do with leftover rice again!
Recipe Help & FAQs
If possible, you should keep the crispy rice separate from the rest of the salad until you’re ready to serve it. And if you have leftovers, store them separately covered in airtight containers in the fridge for up to 5 days. If you did mix it all together though, it will still be crisp the next day and delicious!
More Seed & Grain Salad Recipes:
- Mediterranean Rice Salad
- Quinoa Edamame Salad
- Butternut Squash Quinoa Salad
- Mediterranean Kale & Farro Salad
- Quinoa Avocado Salad
- Mediterranean Hummus Bowl
- Bulgur Chickpea Salad
- Apple Walnut Salad
If you try this Crispy Rice Salad recipe or any other recipe on Feel Good Foodie, then don’t forget to rate the recipe and leave a comment below! It helps others who are thinking of making the recipe. I would love to hear about your experience making it. And if you snapped some shots, share it on Instagram so we can repost on Stories!
Crispy Rice Salad
Ingredients
For the Crispy Rice
- 3 cups cooked basmati rice cooled
- ¼ cup greek yogurt
- 3 tablespoons olive oil
- 1 teaspoon turmeric powder
For the Salad
- 1 (15-ounce) can chickpeas
- 3 Persian cucumbers diced
- 1 pint grape tomatoes halved
- ¼ red onion diced
- ¼ cup pitted Kalamata olives roughly chopped
- ¼ cup fresh parsley
For the Dressing
- 3 tablespoons olive oil
- 3 tablespoons lemon juice
- 1 teaspoon dijon mustard
- 1 teaspoon oregano
- ½ teaspoon cumin
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
- Preheat the oven to 400°F and line a large baking sheet with parchment paper.
- In a large bowl, stir the cooked cooled rice with greek yogurt, olive oil and turmeric until well combined.
- Spread the pre-cooked rice on a large baking sheet lined with parchment paper. Bake for 30-35 minutes or until the rice is crispy. Allow to cool completely.
- In a small bowl or jar, whisk together the dressing ingredients.
- In a large bowl, place the chickpeas, cucumbers, tomatoes, red onion, kalamata olives and parsley. Add the crispy rice on top, pour the dressing over the salad and gently toss to combine.
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
