Green and Gold Brown Rice Salad (Vegan, Gluten-Free)

Sharon Palmer

The contrast of green, verdant colors and sunny, golden shades—as well as vibrant flavors and textures—of this easy plant-based salad really shine. Based on cooked brown rice, and the Mediterranean ingredients chickpeas, yellow bell pepper, leeks, artichokes, basil, and pistachios, this filling salad has intriguing tastes and health benefits. A touch of healthy fats, lemon juice and herbs provides for a delicious, light vinaigrette. Rich in fiber, plant protein, vitamins, minerals, and phytochemicals, this offers a great nutrition punch to your day. Best yet, you can make this recipe out of many shelf-stable, economical ingredients you can store in your pantry, and it can be created in minutes once your rice is done. Have leftover cooked rice? This is the place to showcase it!

Serve it for a potluck or an easy meal in one. This recipe lasts well in the fridge, and is a great dish for packing up for work during the week.

Follow along with me as I show you how to make this recipe for Green and Gold Brown Rice Salad here.

Gold and Green Brown Rice Salad (Vegan, Gluten-Free)

This easy, Mediterranean-style salad featuring brown rice, artichokes, yellow peppers, chickpeas and pistachios is a hearty, nutritious one-dish meal. Follow along with Sharon Palmer, The Plant-Powered Dietitian as she shows you how to make this simple, rustic dish. Get the recipe here: https://sharonpalmer.com/2015-05-31-green-and-gold-mediterranean-brown-rice-salad/

Posted by Sharon Palmer: The Plant-Powered Dietitian on Wednesday, June 26, 2019

Print

Green and Gold Brown Rice Salad (Vegan, Gluten-Free)


1 Star2 Stars3 Stars4 Stars5 Stars
(No Ratings Yet)
Loading...

  • Author: The Plant-Powered Dietitian
  • Yield: 6 servings 1x
Scale

Ingredients

Salad:

  • 1 cup cooked brown rice, cooled
  • 1 15-ounce can chickpeas, drained
  • ½ yellow bell pepper, diced
  • 1/2 cup sliced leeks, green and white section (may use green onions)
  • 1 12-ounce jar marinated artichokes, drained
  • ½ cup green olives, sliced
  • ¼ cup sliced fresh basil

Vinaigrette:

  • 1 lemon, juiced
  • 2 tablespoons extra virgin olive oil
  • ¼ teaspoon black pepper
  • Dash salt (optional)
  • 1 clove garlic, minced

Garnish:

  • ¼ cup pistachios
  • Additional chopped fresh basil, if desired

Instructions

  1. In a medium bowl, toss together rice, chickpeas, pepper, leeks, artichokes, olives and basil.
  2. To make vinaigrette: In a small dish, whisk together lemon juice, oil, black pepper, salt (optional), and garlic.
  3. Toss dressing into salad.
  4. Sprinkle with pistachios and additional chopped basil, if desired.
Gold and Green Brown Rice Salad (Vegan, Gluten-Free)

This easy, Mediterranean-style salad featuring brown rice, artichokes, yellow peppers, chickpeas and pistachios is a hearty, nutritious one-dish meal. Follow along with Sharon Palmer, The Plant-Powered Dietitian as she shows you how to make this simple, rustic dish. Get the recipe here: https://sharonpalmer.com/2015-05-31-green-and-gold-mediterranean-brown-rice-salad/

Posted by Sharon Palmer: The Plant-Powered Dietitian on Wednesday, June 26, 2019

Nutrition

  • Serving Size: 1 serving
  • Calories: 196
  • Sugar: 0.5 g
  • Sodium: 446 mg
  • Fat: 9 g
  • Saturated Fat: 2 g
  • Carbohydrates: 24 g
  • Fiber: 7 g
  • Protein: 6 g
  • Cholesterol: 0 mg

Keywords: Mediterranean, brown rice, Mediterranean salad

For other plant-based salads, check out some of my favorites:

Cool Mint Cauliflower Salad
Snow Pea Carrot Salad with Mint Green Tea Vinaigrette
Pomegranate Avocado Quinoa Salad

This post may contain affiliate links. For more information, click here.

Leave a Reply

Your email address will not be published. Required fields are marked *