Turmeric rice salad with dressing on top

Turmeric Rice Salad

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!
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Course: Salads, Side Dish
Cuisine: Mediterranean, Middle Eastern
Prep Time: 10 mins
Cook Time: 2 mins
0 mins
Total Time: 12 mins
Servings: 2 servings
Calories: 544kcal
Author: Yumna Jawad


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


  • 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 pepper


  • 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 rice 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.


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. 
Note: Nutritional information below is an automated estimate.


Calories: 544kcal | Carbohydrates: 59g | Protein: 14g | Fat: 29g | Saturated Fat: 6g | Cholesterol: 17mg | Sodium: 732mg | Potassium: 527mg | Fiber: 8g | Sugar: 12g | Vitamin A: 866IU | Vitamin C: 25mg | Calcium: 163mg | Iron: 4mg