Brown Rice Salad with Chickpeas and Feta

    1 hour 20 minutes

    This is a very healthy brown rice salad. So much good stuff in it - chickpeas and feta as well as vegetables-it could easily be a meal on a hot night. Best to make it the day before so you you can chill it overnight. My family love it:-)

    17 people made this

    Serves: 5 

    • 1 cup (155g) of brown/wild rice blend
    • 2 cups (500ml) water
    • 1 brown eschallot or 3 spring onions, diced
    • 1 small cucumber, peeled and sliced
    • 2 large or 4 small mushrooms, halved and then sliced
    • 1 large tomato, chopped
    • 1/2 green capsicum, chopped
    • 1 tin (400g) of chickpeas, drained
    • 1 handful of green stuffed olives - halved
    • 5cm square of Greek feta cheese - broken into chunks
    • 2/3 cup of Italian salad dressing

    Preparation:1hour  ›  Cook:20min  ›  Ready in:1hour20min 

    1. Combine the rice and water in a saucepan and bring to the boil. Cover and lower heat to a simmer. Cook covered for 20 - 25 minutes checking occasionally until all water is absorbed and rice is tender. Add more water if needed. Rinse immediately in cold water to stop the cooking process.
    2. Place rice in a large bowl and add remining ingredients except the feta cheese. Mix well. Chill for several hours or over night.
    3. Gently fold in the feta cheese and serve.

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    I made this last night but omitted the onions. My daughter was crying so I accidently tipped in corn kernels that were meant for another dish but they mixed in fine. It was really nice and lo and behold my 2 year old even ate some, as well as my 9 and 10 year old. Hubby and I loved it. It is really tasty and colourful and super-healthy for us vegetarians. I loved the olives, they really made it special. I cooked the rice in the rice cooker during the day then did all the rest at night, it's easy for us busy mums. Big thumbs up  -  09 Feb 2012