Greek Rice and Chickpea Salad Recipe

Name: Greek Rice and Chickpea Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tbs. pine nuts; 6 Tbs. chopped dry-packed sun-dried tomatoes; 4 cups fresh spinach leaves (about 8 oz.); 1 clove garlic, minced (about 1 tsp.); 3 cups cooked white rice; 1/2 cup crumbled reduced-fat feta cheese (about 2 oz.); 1/4 cup chopped pitted kalamata olives; 2 tsp. chopped fresh oregano; 1 cup cooked chickpeas, drained and rinsed; 1/4 cup red wine vinegar; 1 Tbs. olive oil; 1/2 tsp. sugar

Servings: persons

2 Tbs. pine nuts
6 Tbs. chopped dry-packed sun-dried tomatoes
4 cups fresh spinach leaves (about 8 oz.)
1 clove garlic, minced (about 1 tsp.)
3 cups cooked white rice
1/2 cup crumbled reduced-fat feta cheese (about 2 oz.)
1/4 cup chopped pitted kalamata olives
2 tsp. chopped fresh oregano
1 cup cooked chickpeas, drained and rinsed
1/4 cup red wine vinegar
1 Tbs. olive oil
1/2 tsp. sugar

1
Toast pine nuts in skillet over medium heat 4 minutes, or until browned.
2
Set aside.
3
Pour 1/2 cup boiling water over tomatoes in bowl.
4
Let stand 30 minutes, then drain.
5
Coat large nonstick skillet with cooking spray, and heat over medium-high heat.
6
Add spinach and garlic, and cook 3 minutes, or until spinach wilts, turning often with tongs.
7
Combine rice, tomatoes, cheese, olives, oregano, chickpeas and spinach in serving bowl.
8
Whisk together vinegar, olive oil and sugar in small bowl.
9
Pour over rice mixture, and toss to combine.
10
Sprinkle with pine nuts.

1243

kcal

Calories

Fat

140

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 Tbs. pine nuts, 6 Tbs. chopped dry-packed sun-dried tomatoes, 4 cups fresh spinach leaves (about 8 oz.), 1 clove garlic, minced (about 1 tsp.), and more.

Yes, Greek Rice and Chickpea Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Greek Rice and Chickpea Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions