ADL Chickpea and Rice Salad

ADL Chickpea and Rice Salad
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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 289.8
  • Total Fat: 11.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 631.2 mg
  • Total Carbs: 42.9 g
  • Dietary Fiber: 5.8 g
  • Protein: 6.3 g

View full nutritional breakdown of ADL Chickpea and Rice Salad calories by ingredient
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Similar to tabbouleh but made with brown rice instead of bulgur or quinoa. Similar to tabbouleh but made with brown rice instead of bulgur or quinoa.
Number of Servings: 10


    1/4 c fresh lemon juice
    peel of 1 lemon, shredded
    2 tablespoons olive oil
    1 minced garlic clove
    1 red bell pepper
    1 yellow bell pepper
    3.5 cups cooked brown rice
    1 15 oz can garbanzo beans, drained and rinsed
    6 roma tomatoes, cored, de-seeded, and diced
    1 cup pitted kalamata olives, halved
    3 mediterranean cucumbers, peeled, de-seeded, and diced
    2 tablespoons dried parsley
    1/2 red onion, processed


Make the day before so it can marinate in the fridge overnight. It's also a bit time consuming with all the chopping of various veggies, and peeling the skins of the peppers. I tripled this recipe for a big Independence Day party, and used red, orange, yellow and green bell peppers. I processed the onion very fine because my husband doesn't care for bits of onion in recipes, but you still get the flavor this way. If you can't find mediterranean cucumbers, you can use 1 regular cucumber instead of 2 or 3 Mediterranean ones (which are smaller, and sweeter.) I just use dried parsley but you can use fresh or even cilantro. For the lemon, use the very small/fine shredder setting. Don't use the inside of the lemon (white part) which is bitter. I used pre-cooked, microwaveable brown rice from Trader Joes to save some time and a pot. You could also make this with quinoa, and/or add some diced carrots, or other fresh veggies.


1. preheat broiler.
2. wash and cut bell peppers into large strips,and place on a cookie sheet.
3. Broil the bell peppers until skin bubbles and starts to turn black. Remove from oven and place in a covered bowl for 5 minutes. Remove outer skin and dice peppers. (This is a bit of a messy job. It works better if the peels are burned, but be sure to let cool a bit before peeling!)
4. Combine lemon juice, lemon peel, olive oil, and garlic, set aside.
5. In a large bowl, combine rice, beans, tomatoes, olives, cucumber, parsley, onion, and peppers and toss with the lemon/oil/garlic dressing.

Serving Size: makes 10 1 cup servings

Number of Servings: 10

Recipe submitted by SparkPeople user APRIL_V_2.

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