How to make Mediterranean Brown Rice Salad
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Prep time 5mins
Cook time 40mins
Serves or Makes: 2-4

Recipe Card


  • 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.