Description
This Chickpea and Brown Rice Salad with Creamy Harissa is a vibrant and flavorful dish that combines hearty brown rice, protein-packed chickpeas, and crunchy vegetables, all drizzled with a zesty harissa dressing. Perfect for meal prep or gatherings, this salad is not only nutritious but also visually appealing. Each bite offers a delightful mix of textures and tastes that will leave your taste buds dancing. Get ready to impress your friends and family with this quick yet satisfying recipe!
Ingredients
Scale
- 1 cup cooked brown rice
- 1 can (15 oz) low-sodium chickpeas, drained and rinsed
- 1 cup diced bell peppers (red or yellow)
- 1 cup diced cucumber
- 1 cup halved cherry tomatoes
- ? cup chopped fresh parsley
- 3 tbsp harissa paste
- ? cup plain Greek yogurt
- 1 tbsp freshly squeezed lemon juice
Instructions
- Cook the brown rice according to package instructions. Rinse well before boiling, using about two cups of water per cup of rice. Simmer until tender (30-40 minutes).
- While the rice cooks, drain and rinse the chickpeas under cold water.
- Chop the bell peppers and cucumber into bite-sized pieces; halve the cherry tomatoes.
- In a separate bowl, mix harissa paste, Greek yogurt, and lemon juice until smooth.
- Once the rice has cooled slightly, combine it with chickpeas and chopped veggies in a large bowl.
- Pour the dressing over the mixture, tossing gently to coat everything evenly.
- Serve chilled or at room temperature; garnish with extra parsley if desired.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 290
- Sugar: 4g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 5mg