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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 was immediately hooked. 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 the crispy rice salad trend my Mediterranean spin and do a Tahdig take on it.
Persian tahdig is the OG crispy rice an entire pot of rice with a crispy browned bottom (it’s incredible). I used a similar idea here by mixing rice with yogurt, olive oil, and turmeric and toasting it in the oven until it was super crunchy, and then combing it with the vegetables, herbs, and dressing from this Mediterranean rice salad.
Crispy Rice Salad Ingredients
- Basmati rice: You can use another long-grain, white rice—like Jasmine—instead.
- Greek yogurt: Make sure to use plain Greek yogurt! I usually have full-fat yogurt on hand, so that’s what I use.
- Olive oil: The flavor of olive oil adds a lot to the rice and dressing, but you could use another high-heat cooking oil.
- Turmeric, oregano, and cumin: You’ll use the turmeric in the rice and the other two spices in the dressing.
- Chickpeas: Drain and rinse the chickpeas before using them. I like to add them to a fine-mesh strainer or colander and rinse them until any bubbles go away.
- Cucumbers: I usually use Persian cucumbers because they have smaller seeds and thinner skins. You can use another type of cucumber, but I recommend removing the seeds and peeling them!
- Tomatoes: Small, halved tomatoes—like grape or cherry—will be easier to eat.
- Red onion: You could use sliced green onions instead.
- Kalamata olives: I usually buy pitted olives to make chopping easier!
- Parsley: Cilantro or dill would be great, too.
- Mustard: Dijon mustard is spicier and punchier than yellow mustard, so I wouldn’t try substituting it!
- Lemon juice: You’ll need 3 tablespoons of lemon juice for the dressing! One lemon is usually enough. You could also use lime juice instead.
Popular Additions
- Crumbled feta. Try adding ¼ cup of crumbled feta cheese before serving to give it a tangy salty flavor.
- More protein. I’ve added leftover, shredded rotisserie chicken before for extra protein. Roasted chicken would work, too!
- Add heat. Try mixing as much hot sauce as you’d like into the dressing. That way, it’ll coat every bit of rice!
- Add tahini. By now, you must know how much I love tahini. Whisk ¼ cup of tahini into the dressing for something nutty.
How to Make Crispy Rice Salad
My Best Crispy Rice Salad Tips
- Make sure to cool the rice. The cooled, slightly dried-out rice will crisp up better! To quickly cool rice, I like to spread it out on a baking sheet and put it in the fridge.
- Stir the rice frequently while it’s baking. This will help it crisp all over and cook evenly.
- Don’t toss the rice with the vegetables until it’s cool. That way, it won’t cook the crunchy veggies when you toss the two together!
- Shake the salad dressing. I find adding salad dressing ingredients to a lidded jar and shaking them is the easiest way to make a creamy, emulsified dressing.
Serving Ideas
- Spinach Feta Stuffed Chicken
- Chicken Kabobs
- Meat Stuffed Pitas
- Harissa Glazed Salmon
- Roasted Garlic Hummus
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 Recipe
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.
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
My daughter and I love this salad – add some protein and a full meal! And great use of leftover rice
Yay, so happy you both love it!! Thank you, Sadia!
I found this one a bit disappointing – sorry. I made in bulk so we could have it ahead over the course of the week, so kept rice and salad separate in the fridge as per the instructions. However, by the first meal (a day after cooking), the rice was already very chewy, not crisp, and the whole salad became very tough going. Not sure what went wrong!
Oh no, I’m so sorry to hear that! After hearing about your experience, I’ve updated the recipe notes to recommend enjoying the salad immediately for the best texture. I don’t think this one is the best for meal prep, unfortunately. Thanks so much for sharing your feedback, Jo!