This chickpea rice salad is the kind of recipe you will want on repeat. It is colorful, refreshing, and full of flavor from creamy dill dressing and protein-packed turmeric roasted chickpeas. Perfect for busy days, this salad comes together quickly and makes a satisfying lunch or light dinner.
I love making roasted chickpeas because they are such a convenient pantry staple to have on hand. You can enjoy them as a healthy snack or toss them over salads like this one. Plus, they pair perfectly with the homemade dressing for extra flavor.
Why You'll Love This Chickpea Rice Salad
- Quick to prepare using a few make-ahead components: You can roast the chickpeas and make the dressing ahead of time, so when it's mealtime, this salad comes together in just minutes.
- Balanced with protein, carbs, and healthy fats: With plant-based protein from chickpeas, energy-sustaining carbs from brown rice, and healthy fats from olive oil, this salad keeps you full for hours.
- Great for meal prep and lunch boxes: It stores well and tastes just as delicious the next day, making it a perfect option for weeknights or packed lunches.
- Naturally colorful and packed with Mediterranean flavors: Fresh veggies, herbs, and spices make every bite vibrant and crunchy.
Ingredients You'll Need
- ½ cup cooked brown rice: You can use white rice if you prefer, but brown rice adds more fiber and nutrients for extra health benefits.
- ¼ cup turmeric roasted chickpeas (see my roasted chickpeas recipe)
- ½ cup veggies (diced cucumber, halved cherry tomatoes, sliced black olives)
- 2 tablespoons dill yogurt dressing (see my dill yogurt dressing recipe): feel free to use any dressing you like, but keep in mind that homemade dressings are always the freshest and healthiest choice.
How to Make This Chickpea Rice Salad
- Place cooked rice in a serving bowl.
- Add turmeric roasted chickpeas and fresh veggies.
- Drizzle with dill yogurt dressing.
- Toss gently and serve immediately or store in the fridge for up to one day.
- Optional: sprinkle a little black pepper and a pinch of salt if you like, but taste first, because the chickpeas and dressing already provide enough seasoning.
Quick Tips!
Cook extra rice and store it in the fridge for up to 4 days to save time.
Prep the chickpeas and dressing in advance so you can assemble the salad in less than 5 minutes.
FAQ
Yes, canned chickpeas work perfectly. Just drain, rinse, and roast as directed.
Absolutely. Replace the rice with quinoa, couscous, or cauliflower rice.
It pairs beautifully with grilled chicken, fish, or pita bread on the side.
Serving Suggestions
- Serve the chickpea rice salad chilled or at room temperature as a quick and satisfying lunch or light dinner.
- Add a side of grilled chicken, fish, or baked tofu for extra protein.
- Enjoy it as a filling picnic dish or pack it for work or school lunches.
- Garnish with fresh herbs like parsley or mint and a squeeze of lemon juice to brighten the flavors.
Storage Suggestions
- Store the salad components separately whenever possible to keep everything fresh and maintain the best texture. Keep the cooked rice, roasted chickpeas, and dressing in airtight containers in the fridge for up to 3-4 days.
- Combine the salad just before serving to avoid soggy veggies or rice.
- If you've already tossed everything together, enjoy within 1-2 days for the best flavor and texture.
- Give the salad a gentle stir before serving if ingredients have settled.
More Healthy Recipes and Nutrition Tips
Want more salad recipes? Also, try my 3-ingredient salad dressing-you'll love this recipe! Check out other healthy recipes on Nena's Wellness Corner!
Do you know what clean eating and an anti-inflammatory diet have in common? Clean eating and the anti-inflammatory diet are a perfect match, emphasizing whole foods and natural, minimally processed foods that support overall health and reduce inflammation. Discover more about the anti-inflammatory diet here!
Ready to kickstart your clean eating journey? Download my free meal plans, sign up for my newsletter, or explore my collection of healthy recipes. Also, please find the information about a balanced diet and ways to incorporate it into your daily routine to achieve a healthy lifestyle!
📖 Recipe
Chickpea Rice Salad
Video
Ingredients
- ½ cup cooked brown rice
- ¼ cup turmeric roasted chickpeas see my roasted chickpeas recipe
- ½ cup veggies diced cucumber, halved cherry tomatoes, sliced black olives
- 2 tablespoons dill yogurt dressing
Instructions
- Place cooked rice in a serving bowl.
- Add turmeric roasted chickpeas and fresh veggies.
- Drizzle with dill yogurt dressing.
- Toss gently and serve immediately or store in the fridge for up to one day.
- Optional: sprinkle a little black pepper and a pinch of salt if you like, but taste first, because the chickpeas and dressing already provide enough seasoning.
Notes
- These are the nutrition facts for 1 serving of this recipe.
- The nutrition information provided is an estimate. It will vary based on the specific ingredients used.
- Serve the chickpea rice salad chilled or at room temperature as a quick and satisfying lunch or light dinner.
- Add a side of grilled chicken, fish, or baked tofu for extra protein.
- Enjoy it as a filling picnic dish or pack it for work or school lunches.
- Garnish with fresh herbs like parsley or mint and a squeeze of lemon juice to brighten the flavors.
- Store the salad components separately whenever possible to keep everything fresh and maintain the best texture. Keep the cooked rice, roasted chickpeas, and dressing in airtight containers in the fridge for up to 3-4 days.
- Combine the salad just before serving to avoid soggy veggies or rice.
- If you've already tossed everything together, enjoy within 1-2 days for the best flavor and texture.
- Give the salad a gentle stir before serving if ingredients have settled.
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