mexican brown rice salad

There are so many variations on a summer grain salad, and it’s just a matter of changing up a few herbs and components of the dressing.  They go great next to a grilled protein or as a standalone vegetarian mael.  You can always omit the chickpeas and cucumber if you like (or use black  beans, for instance), but I’m partial to these 2 ingredients and put them in almost every salad I make.


Total Time:  15 Minutes67168404_977856069219696_8731965917778411520_n

Serves:  4

Difficulty Level:  Easy



2 cups cooked brown rice

1 15 ounce can of chickpeas, drained and rinsed

4 ounces feta or cotija cheese, crumbled

4 radishes, sliced thin

½ cup cherry tomatoes, halved

½ cup cucumber, medium diced

½ cup chopped parsley

½ cup chopped cilantro

2 limes, juice and zest of

2 tablespoons agave nectar

2 tablespoons extra virgin olive oil

2 teaspoons ground cumin

2 teaspoons ground coriander

Salt and pepper



  1. Add all ingredients to a large bowl, and toss gently to combine. Serve cold or at room temperature.  (Will keep up to a week in the refrigerator)