Crispy Rice Salad
This Crispy Rice Salad has incredible texture simply by roasting the cooked rice coated in yogurt and turmeric. Once it gets all crispy, toss it with a citrusy Dijon dressing and fresh chopped veggies.
Servings: 6 servings
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
Serving: 2cups | Calories: 333kcal | Carbohydrates: 39g | Protein: 8g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 0.4mg | Sodium: 511mg | Potassium: 426mg | Fiber: 5g | Sugar: 3g | Vitamin A: 941IU | Vitamin C: 18mg | Calcium: 73mg | Iron: 2mg
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