Name: Lemony Brown Rice, Broccoli and Feta Salad
Prep time: 10 min
Total time: 15 min
Ingredients: 1 1/2 cups cooked brown rice; 3 cups broccoli (raw) (chopped into small florets); 2 cups chickpeas, drained and rinsed (1 x 540ml can of chickpeas); 1/2 medium purple onion (finely chopped); 1 cup crumbled feta cheese; 1 lemon, zest and juice; 2 Tbsp olive oil; 1 Tbsp white wine vinegar; Salt and pepper to taste

Jump to Recipe Print Recipe

This Lemony Brown Rice, Broccoli and Feta Salad is here to brighten your day☀️

Salads with brown rice and other wholesome ingredients are perfect for lunches at home these days, in between all the Zoom meetings and desk-coffees☕

Usually I’ll make 6 lunches on a Sunday and then Jason and I are good to go for a few days.

One of my favourite lunch to make these days is chicken in the Instant Pot (here’s a great way to make it from Amy and Jacky) and some sort of veggie+carb mix.

This salad with brown rice, broccoli and chickpeas hits all the marks with the fresh, green hit of broccoli and the delightful bite of red onion.

This is a great salad to make when you have leftover rice from supper too.

And if you have even more leftover rice?

Try this Moroccan-Spiced Black Bean Salad with Brown Rice with that extra, powerhouse grain too😄

Here’s what you’ll need to make this Lemony Brown Rice, Broccoli and Feta Salad:

Cooked brown rice (I like this brand of brown basmati rice)
Broccoli
1 can of chickpeas
Purple onion
Feta cheese
1 lemon
Olive oil
White wine vinegar
Salt and pepper to taste

It’s filling and keeps well in the fridge for 3-4 days. Nothing gettin’ soggy here!

I hope you love it😍

Going gluten-free isn’t always easy (or ok, even fun) but my friend here at Eats by April, it’s always delicious😋

~April

If you like this recipe, you may also want to check out these gluten-free recipes too:

Easy Quinoa Salad with Feta

Instant Pot Sweet and Spicy Chicken Thighs

Easy Black Bean and Roasted Red Pepper Soup (Instant Pot)

Easy Spiced Chicken Salad with Brown Rice

Healthy Cranberry Oatmeal Muffins

~April

Lemony Brown Rice, Broccoli and Feta Salad

April

This Lemony Brown Rice, Broccoli and Feta Salad comes together so easily. Made with 5 healthy ingredients and a simple dressing.

Print Recipe Pin Recipe

Prep Time 10 mins

Total Time 15 mins

Course Salad, Side Dish

Cuisine American

Servings 6 cups

Ingredients

1 1/2 cups cooked brown rice
3 cups broccoli (raw) chopped into small florets
2 cups chickpeas, drained and rinsed 1 x 540ml can of chickpeas
1/2 medium purple onion finely chopped
1 cup crumbled feta cheese

Dressing

1 lemon, zest and juice
2 Tbsp olive oil
1 Tbsp white wine vinegar
Salt and pepper to taste

Instructions

If you don't have any cooked rice in the fridge, cook the rice according to package directions and transfer to a large bowl to cool.
Add the cooked rice, chopped broccoli, chickpeas, purple onion, and feta to a large bowl.
Toss everything together.
To make dressing, whisk together the olive oil, white wine vinegar and juice of 1 lemon. Pour dressing over salad. Stir to combine.
Top with lemon zest to taste (I like a lot!) Add fresh ground pepper all over to taste.
Serve immediately or keep in the fridge till you need it. Keeps for up to 3 days.

Notes

Leftover rice you have in the fridge works great for this.

Or, if you don't have any kicking around, cook the rice according to package directions and transfer to a large bowl to cool.

If I'm making this for a meal-prep Sunday for our lunches, I'll put a quarter chunk of fresh lemon in the trays. This salad is so good with a hit of fresh lemon juice squeezed overtop.

Keyword #mealprepsalad, broccoli and feta salad, broccoli salad, gluten free