This Chickpea and Kale Rice Salad is perfect for using up any veggies you have lying around! It’s also packed with protein and great for an easy vegetarian lunch.
I’ve been eating dishes like this Chickpea Kale Rice Salad all summer long! They’re easy to make, packed with protein and veggies, and taste even better the next day. My garden is just starting to produce a lot, so this rice salad was the perfect way to use up some summer veggies.
I love using this salad recipe for meal prep. I make a huge batch and eat big bowls of it for lunch all week long. It’s also great because you can just use whatever veggies you have on hand.
Rice Salad with Chickpeas and Kale Recipe ingredients and substitutions
- rice – I used white rice, but you can also use brown rice or even another grain like quinoa. I bought this microwavable rice from Trader Joe’s lately and it’s so nice for quick and easy rice.
- Chickpeas – Chickpeas are my usual choice for adding some extra protein to my salads. You can also use kidney beans or really any other type of beans you prefer. Chopped tofu can also be thrown in.
- Kale – I had a bunch of kale in my garden that I needed to use and it worked perfectly in this rice salad. Once mixed with the dressing and other ingredients, it will soften nicely. Dino cabbage would also work well. If you’re not a kale fan, you can use spinach or another savory green.
- tomato – I used cherry tomatoes because I had those in the garden and I love the sweetness they add. You could also just dice a regular sized tomato.
- cucumber – English cucumbers are my favorites because they have thin skin and small seeds, but any type of cucumber will be great!
- paprika – I used a yellow bell pepper to add some more color, but orange or red would work well too.
- Red onion – You know I can’t make a salad without adding red onions! It adds a nice tangy flavor that I love in my salads.
- Pickled jalapeños – I threw these at the last minute and they are totally optional! I love that they add a nice salty, salty and slightly tangy flavor to the salad.
- feta cheese – I loved adding feta cheese to my salads this summer. If you don’t eat dairy, you can skip it or use a vegan feta cheese.
- Fresh herbs – I’ve struggled with the fresh herbs because I have so many to use up! I used a mix of basil and parsley, but any fresh herbs work well.
- sunflower seeds – I added these at the last minute for a nice roasted flavor and crunch!
- dressing – The dressing is super simple and consists only of olive oil, red wine vinegar, fresh lemon juice and salt and pepper. Simple but so delicious!
Here’s how to make this easy rice salad recipe
- Start preparing your rice. I use Trader Joe’s Microwaveable Rice and it only takes 3 minutes to prepare which I love! If using dry rice or other dry grain, cook according to package directions and set aside to cool.
- In a large bowl, add the cooked and cooled rice, chickpeas, kale, and remaining vegetables and fresh herbs. Then add olive oil, lemon juice, red wine vinegar, and salt and pepper.
- Mix well and then add the feta cheese and sunflower seeds. Mix again and season with more salt and pepper. Feel free to add extra lemon juice too! Enjoy!
Frequently asked questions about the recipe
- Is this rice salad gluten free? Yes!
- Is this recipe vegan? No, I use feta cheese in my recipe, but it can easily be left out or replaced with vegan feta cheese.
- Can I substitute anything for the rice? Yes, you can use quinoa, faro, wheat berries, or really any other grain you prefer. You can also use cauliflower rice if you want even more veggies!
- Can I substitute anything for the kale? If you don’t like kale or can’t find one, you can use spinach or another hearty green that keeps well in the salad instead.
- How long does this salad keep well in the fridge? Store in an airtight container and this salad will keep in the fridge for about 4 days, possibly 5.
Do you have a question that I haven’t answered? Ask me in the comments section below and I’ll get back to you as soon as possible!
Looking for more delicious kale salad recipes?
Sunshine Kale Salad
Mexican Kale Salad with Cumin Lime Dressing
Roasted sweet potato and black bean salad
Chopped Kale Power Salad with Lemon Tahini Dressing
Asian kale power salad
Rice salad with chickpeas and kale
- Total time: 35 minutes
- Yield: 4-6 1x
- Diet: vegetarian
description
This Chickpea and Kale Rice Salad is easy to make, filling, and so healthy!
- 2 cups boiled rice, white or brown
- 1 (15 oz) can chickpeas, drained and rinsed
- 4 cups chopped kale, I used kale
- 2 cups Tomato cubes, I like cherry tomatoes
- 1 1/2 cups diced cucumber
- 1 medium yellow peppers, diced
- 1/2 red onion, diced
- 1/2 cup pickled jalapeños, diced (optional)
- 1 cup crumbled feta cheese
- 1/2 cup roasted and salted sunflower seeds
- 1/3 cup olive oil
- 1/3 cup red wine vinegar
- juice from 1 lemon
- Salt and black pepper to taste
instructions
- Start preparing your rice. I use Trader Joe’s Microwaveable Rice and it only takes 3 minutes to prepare which I love! If using dry rice or other dry grain, cook according to package directions and set aside to cool.
- In a large bowl, add the cooked and cooled rice, chickpeas, kale, and remaining vegetables and fresh herbs. Then add olive oil, lemon juice, red wine vinegar, and salt and pepper.
- Mix well and then add the feta cheese and sunflower seeds. Mix again and season with more salt and pepper. Feel free to add extra lemon juice too! Enjoy!
Remarks
Feel free to add extra olive oil or red wine vinegar if you want a “wetter” salad.
- Preparation time: 15 minutes
- Cooking time: 20 minutes
- Category: Lunch, vegetarian
- Method: stovetop
- Kitchen: American
Keywords: Rice salad with chickpeas and kale