Rainbow Crunch Rice Salad

Bring this rainbow crunch and brown rice salad to your next potluck! It’s full of fresh flavor, super easy to make, extra nutritious, and totally delicious!

Rainbow Crunch Rice Salad

Bring this rainbow crunch and brown rice salad to your next potluck! It’s full of fresh flavor, super easy to make, extra nutritious, and totally delicious!

Course

Main
Prep time

10 Mins
cook time

30 Mins
servings

8
Author

@samdoesherbest

Ingredients

1 cup Lotus Foods Regenerative Organic Brown Basmati Rice
½ cup olive oil
¼ cup lemon juice
½ tsp salt
¼ tsp black pepper
¼ head purple cabbage, chopped
2 15½ oz cans chickpeas, drained & rinsed
1 English cucumber, chopped
1 cup carrots, shredded
1-pint grape tomatoes, halved
1 cup fresh parsley, chopped
¼ cup fresh mint leaves, chopped
1 cup crumbled feta cheese

product used in the recipe

Regenerative Organic Brown Basmati Rice

1

Cook rice according to directions on package then transfer to a large bowl and let cool while you prepare the lemon dressing.
2

Add olive oil, lemon juice, salt, and black pepper to a small bowl. Whisk to combine then set aside.
3

Once rice has cooled, transfer to the bottom of a large jar and add cabbage on top. Pour dressing over cabbage and rice.
4

Stack chickpeas, cucumber, carrots, tomatoes, parsley, mint, and feta cheese. Keep refrigerated for up to 3 days until ready to serve.