I can’t believe July is here! Fourth of July is only a few days away and I seriously want to tap the brakes and slow down summer!! I hope everyone is enjoying summer, traveling a bit, slowing down and eating light and healthy meals. You are going to love this recipe I have for you today.
I had leftover brown rice from dinner last night and was looking for a way to use it up. My Mediterranean Brown Rice Salad was the perfect solution! I love to take leftovers and turn them into a whole new healthy meal. It is also a great way to cook once and eat twice. I am all about helping you make things healthier and easier!
This salad uses chickpeas as the protein and is loaded with lots of greens, fresh herbs and a whole lot of goodness. Feel free to add chicken or salmon for some extra animal protein, or keep it as a yummy plant based meal. It’s light enough for lunch and also hearty enough for dinner!
Ingredients:
2 cups cooked brown rice (preferably cooled)
2 cups chopped kale, spinach, and/or arugula, or any leafy green of your choice
1 small cucumber chopped
1 cup grape tomatoes, sliced in half
1/4 cup chopped bell pepper
1/2 cup pitted, sliced kalamata olives
1/4 cup fresh chopped parsley
1/2 cup crumbled feta cheese (optional, omit for dairy free)
Dressing:
1/4 cup olive oil
1/4 cup fresh lemon juice
2 tbsp red wine vinegar
1 garlic clove, crushed
1 tbsp fresh oregano (or 1 tsp dried)
1/2 tsp salt
1/2 tsp black pepper
Directions:
In a large bowl, combine the brown rice, greens, parsley, cucumber, grape tomatoes, bell pepper, olives, and feta cheese, if using.
In a jar or separate bowl, combine all ingredients for the dressing. Whisk or shake well.
Pour the dressing over the salad and toss well. Serve and enjoy!
