Brown Rice Greek Salad

14 May 2013

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So as the weather is getting better and I am eating well - I find myself searching the net for new salad recipes for both lunch and supper which will be both tasty and filling.  Well - I found a gem of a salad which I know I will be making over and over.

Liz over at The Lemon Bowl has really hit the nail on the head with this salad bringing together some awesome flavours.  You need to make this salad. Pronto.

Brown Rice Greek Salad
adapted from this recipe

You will need
♥ 1 tin of chickpeas, drained and rinsed
♥ 1 cup of cooked brown rice (remember brown rice takes longer to cook so needs more water)
♥ 1 cup of cherry/plum tomatoes, halved
♥ 1 small tin of corn
♥ Handful of olives, pitted and halved
♥ 1/2 cup of feta cheese
♥ 1/4 cucumber, cubed
♥ Zest and juice of one lemon
♥ 3 tbspn olive oil
♥ Handful of fresh mint, finely chopped
♥ 2 garlic cloves, minced
♥ Salt and Pepper to taste

♥ In a bowl, mix together the chickpeas and rice along with the tomatoes, corn, olives, cucumber and feta cheese.
♥ In a separate jug, combine the oil, lemon zest and juice, mint and garlic to create your dressing
♥ Pour the dressing over your rice mixture and mix thoroughly
♥ Season with salt and pepper to taste

For best results and yumminess refrigerate for a few hours as this is best served cold.
You could add a finely chopped red onion or some fresh chillies if you want a bit more zing!

Happy cooking x

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