Brown Rice Greek Salad

• Produce

  • 1 cup Chickpeas
  • 1/2 cup Corn, fresh
  • 1 cup Cucumber
  • 2 cloves Garlic
  • 1 Lemon, Zest and juice of
  • 1 tbsp Mint, dried
  • 1 tbsp Oregano, dried
  • 1/2 cup Scallions

• Condiments

  • 1/2 cup Kalamata olives

• Pasta & Grains

  • 1 cup Brown rice, Prepared

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 1 tbsp Olive oil

• Dairy

  • 1/4 cup Feta cheese

• Other

  • 1 c cherry tomatoes (roasted or fresh see below for directions on roasting

Found on thelemonbowl.com

Description

Directions

• To roast cherry tomatoes, pre-heat oven to 400 degrees. Line baking pan with an even layer of tomatoes and drizzle with olive oil, salt and pepper. Roast for 30 minutes; let cool.
• In a medium bowl, combine brown rice with tomatoes, chickpeas, cucumber, scallions, corn, feta and olives.
• Stir in lemon juice, zest, olive oil, oregano, mint, garlic, salt and pepper.
• Check for seasoning and adjust accordingly.

Nutrition