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- Preparing Time: 1 hour and 25 minutes
- Total Time: -
- Served Person: 6
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons chopped fresh basil
- salt and ground black pepper to taste
- 2 cloves garlic, minced
- 1 cucumber, diced
- 1 tablespoon extra-virgin olive oil
- 1/2 cup chopped fresh parsley
- 1/2 cup chopped red onion
- 1 cup sun-dried tomatoes
- 1 cup chickpeas, drained and rinsed
- 1 cup cooked gluten-free brown rice
- 1 (4 ounce) package crumbled feta cheese
- 1/2 cup sliced kalamata olives
- Carbohydrate 27.5
- Cholesterol 17
- Fat 10.4
- Protein 7.7
- Sodium 734
- Calories 226 calories;
Combine cucumber, chickpeas, rice, feta, tomatoes, onion, and olives in a bowl. Whisk parsley, lemon juice, garlic, basil, and olive oil together in a bowl. Stir dressing into the rice mixture. Season with salt and pepper. Let the salad rest for 1 hour before serving to allow rice to absorb the flavors.
