Easy Supper Rice Salad
Brighten up your dinner table with this Easy Supper Rice Salad, a colorful, nutritious, and flavor-packed dish perfect for busy weeknights or meal prep. This versatile recipe combines fluffy cooked white or brown rice with crisp cucumber, sweet cherry tomatoes, vibrant red bell pepper, and tender green peas. Protein-rich chickpeas add heartiness, while a zesty homemade dressing of olive oil, lemon juice, Dijon mustard, and honey ties it all together. Ready in just 20 minutes, this quick and easy salad is a gluten-free, vegetarian-friendly option that can be served immediately or chilled for a refreshing meal. Ideal as a light main course or a side dish, this salad is guaranteed to become a family favorite!
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Recipe Information
Ingredients
- 3 cups cooked white or brown rice
- 1 cup cherry tomatoes, halved
- 1 medium cucumber, diced
- 1 medium red bell pepper, diced
- 1 cup frozen peas, thawed
- 1 15-ounce can of chickpeas, drained and rinsed
- 0.5 medium red onion, finely chopped
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons parsley, chopped (optional)
Instructions
1. If your rice is not already cooked, prepare 1 cup of uncooked rice following the package instructions to yield 3 cups of cooked rice. Allow it to cool to room temperature before using.
2. While the rice cools, prepare the vegetables. Halve the cherry tomatoes, dice the cucumber and red bell pepper, and finely chop the red onion.
3. In a large mixing bowl, combine the cooled rice, cherry tomatoes, cucumber, red bell pepper, thawed peas, chickpeas, and red onion.
4. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, honey, salt, and black pepper to create the dressing.
5. Pour the dressing over the rice and vegetable mixture. Toss well to ensure everything is evenly coated.
6. Taste the salad and adjust seasoning if needed, adding more salt, pepper, or lemon juice to suit your preference.
7. Garnish with chopped parsley if desired.
8. Serve immediately at room temperature or refrigerate for 20-30 minutes for a chilled salad. This dish can also be stored in the refrigerator for up to 2 days.
Nutrition Facts
Calories |
1978 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.1 g | 69% | |
| Saturated Fat | 8.1 g | 40% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1830 mg | 80% | |
| Total Carbohydrate | 315.4 g | 115% | |
| Dietary Fiber | 34.4 g | 123% | |
| Total Sugars | 46.2 g | ||
| Protein | 58.2 g | 116% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 338 mg | 26% | |
| Iron | 21.1 mg | 117% | |
| Potassium | 2424 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
