Crispy Rice Salad Recipe

4 from 2 votes

This crispy rice salad is made by roasting cooked basmati rice in the oven. Once it gets all crispy, toss it with a citrusy Dijon dressing and fresh chopped veggies.

Prep Time30

Cook Time30

Total Time1

Course: Salad, Side Dish

Cuisine: Mediterranean

Servings: servings

Author: Yumna Jawad

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

Storage: It's best to enjoy the rice salad immediately for the best texture. But if you have leftovers, store them covered in an airtight container in the fridge for up to 5 days. It will still be crisp the next day but not as crispy.

Nutrition

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