Turmeric Rice Salad

5 from 45 votes

Turmeric Rice Salad is a Mediterranean inspired salad that's a great way to bulk up a salad or use leftover rice - easily customizable and ready in minutes!

Course Salads, Side Dish

Cuisine Mediterranean, Middle Eastern

Diet Gluten Free, Vegan

Prep Time 10

Cook Time 2

Total Time 12

Servings servings

Calories 544kcal

Author Yumna Jawad

Equipment

Ingredients

1 cup cooked turmeric rice
2-3 tablespoons kalamata olives sliced
1 cup can chickpeas
1 cup cherry tomatoes halved
1 cup English cucumbers sliced
1/4 cup feta cheese crumbled
2 tablespoons fresh parsley chopped

Dressing

3 tablespoons olive oil
2 tablespoons red wine vinegar
1 garlic clove pressed
1 tablespoon pomegranate molasses
1 tablespoon Dijon mustard
¼ teaspoon salt
¼ teaspoon black pepper

Instructions

Whisk the ingredients for the salad dressing together in a small mason jar until well combined. Set aside.
Prepare rice according to package instructions. Allow one minute to cool, then fluff with a fork to separate the grains.
Assemble all the ingredients for the salad into two bowls or one large bowl. Pour the dressing over, toss and serve.

Notes

Storage: Store any leftovers in an airtight container. They will last about 5 days in the fridge, but keep each ingredient stored separately and don't toss the salad until ready to eat.

Sourcing: You can find the turmeric in all grocery stores with all the other spices.

Substitutes: For best results, follow the recipe as is. But this is a very versatile salad that can be adapted to your preferences and ingredient availability.

Nutrition