Crispy Rice Salad Recipe

4 from 2 votes

Crispy rice salad with oven-baked rice, chickpeas, fresh vegetables, olives, and a lemony olive oil dressing tossed together.

Prep Time30

Cook Time30

Total Time1

Servings: servings

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.

My Top Tip: Shake your salad dressing! I find adding salad dressing ingredients to a lidded jar and shaking them to be the easiest way to make a creamy, emulsified dressing.
Storage: I recommend enjoying this 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).

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