top of page

Black rice, chickpea salad topped with crumbled feta, roast pistachios and lots of herbs

Updated: May 6

I love black rice, it has a really nutty delicious flavour, mixed with chickpeas, fresh tomatoes, loads of herbs, a good lemon vinaigrette and a generous sprinkling of feta, this salad is delicious, fresh and always a crowd pleaser. It is perfect on its own as a light lunch or makes a great side dish (with or without feta!)


2 cups vegetable broth

1 cup black rice

1 can of chickpeas, drained and rinsed

Generous handful cherry tomatoes finely sliced

1 small cucumber, diced, or 1/2 large cucumber

1 bunch fresh parsley finely chopped

10-12 fresh mint leaves finely sliced

1/2 cup roasted pistachios

Roughly 1/4 to 1/3 cup Olive Oil

Juice of 1/2 lemon

Ground Sumac


Salt & Pepper

150g feta cheese (omit to keep this vegan)


Cook your black rice according to the instructions - I always like to cook rice with vegetable broth. Allow it to cool completely.

Combine the lemon juice, salt and pepper, sumac, zaatar and olive oil in a small bowl. Whisk together and allow to sit.

In a large salad bowl, mix your tomatoes, cucumbers, herbs with the chickpeas. Top with the cooled rice and the dressing. Toss to combine then top with the pistachios and feta.


bottom of page