Mediterranean Brown Rice Salad
"I loveee grain salads, and this Mediterranean brown rice salad is a new favorite! #ad I made this recipe in partnership with @think_rice and’s made with U.S.-grown long grain brown rice, chickpeas, fresh and canned vegetables, and a delicious lemon vinaigrette 🍋 This recipe is super easy to make - just cook the rice, and chop up all the veggies and prep the dressing while the rice is on the stove. I especially love this recipe right now because it’s made with primarily pantry staple ingredients! #thinkrice #feedfeed"
-- @daisybeet
Recipe Intro From daisybeet

This meal prep-friendly rice bowl relies on pantry staples and a flavorful lemon dressing. Make a double batch of dressing for tossing on salads, marinating chicken or drizzling on roasted vegetables throughout the week.

This Recipe is Featured in our Weekly Meal Planner Email Newsletter. Sign up for it here to have 6 great dinner recipes (along with a full shopping list) delivered to your inbox every weekend.


Prep time 5mins
Cook time 40mins
Serves or Makes: 2-4


  • 1 cup U.S.-grown long grain brown rice, dry
  • 1 (15 ounce) can chickpeas
  • 1 (15 ounce) can artichoke hearts
  • 1 cup jarred roasted red peppers, diced
  • 2 cups cherry tomoatoes, halved
  • 2 cups cucumbers, quartered and sliced
  • 1/ 2 cup kalamata olives
  • 1/ 4 cup parsley, chopped
  • Salt
  • Pepper

For the Lemon Vinaigrette:

  • 4 tablespoons lemon juice
  • 1/ 3 cup olive oil
  • 1 clove garlic, minced
  • 1/ 2 tablespoon Dijon mustard
  • 1 tablespoon maple syrup
  • Salt
  • Pepper


  • Step 1

    Cook U.S.-grown long grain brown rice according to package instructions.

  • Step 2

    While the rice cooks, prepare the vegetables. Drain and rinse chickpeas and artichoke hearts. Cut artichoke hearts in half lengthwise.

  • Step 3

    Chop up the rest of the vegetables and parsley. Set ingredients aside.

  • Step 4

    Combine all the vinaigrette ingredients, plus a shake of salt and pepper, in a small jar. Tightly screw on the lid and shake vigorously for 30 seconds - 1 minute, until dressing is creamy and cloudy looking.

  • Step 5

    When rice is done cooking, let it cool to room temperature. Add rice to a large mixing bowl and toss with all the veggies, chickpeas, and parsley, plus a generous shake of salt and pepper.

  • Step 6

    Drizzle 1/3 cup of vinaigrette into the salad and toss to combine. Add more dressing, 1 tbsp at a time, to taste.