Nigella Rice Salad​ Recipe

This delicious Nigella-inspired rice salad is a quick, nutritious meal bursting with fresh veggies, hearty chickpeas, and a tangy lemon-cumin dressing. It’s super flexible—use whatever fresh ingredients you have on hand! Perfect for lunch or dinner, this vibrant salad can even be topped with creamy crumbled feta for extra flavor.

Ingredients Needed:

For the Rice Salad:

• 2 cups whole grain rice (measured raw)
• 1 can chickpeas, drained, or 1½ cups (250 g) cooked chickpeas
• 225 g cherry tomatoes, quartered
• 225 g cucumber, diced
• 225 g yellow bell pepper, diced
• 75 g black olives, sliced
• 85 g canned corn, drained
• 1 small shallot, finely chopped
• 40 g pickled cucumber, diced
• 1 cup fresh herbs (parsley and chives), finely chopped
• 7 g crumbled feta, optional

For the Dressing:

• 60 ml extra virgin olive oil
• 2 tablespoons lemon juice + ½ lemon for squeezing on the rice
• 1 tablespoon mustard
• 1 tablespoon maple syrup (or honey)
• 1 teaspoon ground cumin
• 1 teaspoon salt
• ½ teaspoon black pepper

How To Make Rice Salad​?

1. Cook the rice: Boil 2 cups (360 g) of whole grain rice in a large pot with 1 gallon (4 liters) of water and 1 tablespoon (15 g) of salt until al dente. Follow package instructions for cooking time and taste to check for doneness. Drain the rice, spread it out on a clean baking sheet to cool, and squeeze the juice of half a lemon over it.
2. Prepare the dressing: In a small bowl, whisk together ¼ cup (60 ml) olive oil, 2 tablespoons lemon juice, 1 tablespoon mustard, 1 tablespoon maple syrup (or honey), 1 teaspoon ground cumin, 1 teaspoon salt, and ½ teaspoon black pepper until combined. Alternatively, you can shake the ingredients in a small jar.
3. Assemble the salad: In a large bowl, combine the cooled rice, 1 can (15 oz / 425 g) chickpeas, 1½ cups (225 g) cherry tomatoes, 1½ cups (225 g) cucumber, 1½ cups (225 g) yellow bell pepper, ½ cup (75 g) black olives, ½ cup (85 g) canned corn, ¼ cup (40 g) pickled cucumber, 1 small shallot, and 1 cup fresh herbs.
4. Dress the salad: Drizzle the dressing over the salad, then toss until well combined.
5. Serve or store: You can serve the salad immediately or store it in an airtight container in the fridge. Take it out from the refrigerator at least 15 minutes before serving.
6. Feta variation: If desired, crumble ½ cup (75 g) of feta over the rice salad before serving, rather than mixing it in.

Recipe Tips:

• Cook the rice just right: For the perfect texture, cook the rice until it’s al dente—firm but not too soft. Overcooked rice can make the salad mushy.
• Cool the rice before mixing: Spread the cooked rice on a baking sheet to cool quickly. This helps keep the salad light and prevents the dressing from getting absorbed too much.
• Use fresh herbs generously: Fresh parsley and chives add a lot of flavor and freshness to the salad. Don’t skip or skimp on them!
• Adjust the dressing to taste: Before tossing the salad, taste the dressing and adjust the salt, lemon, or spice as needed. The flavors should be bright and balanced.
• Add the feta last: If using feta, crumble it on top right before serving. This keeps the cheese from getting too mixed in and lets each bite be more flavorful.

How To Store Leftovers?

First, let the leftover rice salad cool to room temperature. Then, place it in an airtight container and refrigerate. It will keep fresh for up to 3-4 days. For best taste, let it sit out for about 15 minutes before serving.

Nutrition Facts:

• Calories: 210 kcal
• Total Fat: 8g
• Saturated Fat: 1g
• Cholesterol: 0mg
• Sodium: 150mg
• Potassium: 300mg
• Total Carbohydrate: 32g
• Dietary Fiber: 3g
• Sugars: 2g
• Protein: 4g

Try More Nigella Lawson Recipes:

• Nigella Fennel Salad​ Recipe​
• Nigella Potato Salad
• Nigella Lime And Ginger Cheesecake ​Recipe