Brown Rice Greek Salad

Slightly adapted from The Lemon Bowl

Ingredients 

1 cup of cherry tomatoes (fresh or roasted), diced

1 cup of sprouted brown rice (or regular brown rice), cooked

1 can of chick peas (19 oz)

1 cup of cucumber, diced

1/2 cup of frozen corn

1/2 cup black olives

1 avocado, diced into cubes

1 tablespoon of olive oil

1 tablespoon dried oregano

1 tablespoon fresh mint

2 garlic cloves, minced

zest and juice of 1 lemon

1/4 cup feta cheese

Directions

To roast the tomatoes, preheat oven to 400 degrees. Line a baking sheet with foil and lay tomatoes across evenly. Drizzle with olive oil and season with salt and pepper. Place in oven and let roast for 30 minutes, then cool. 

In a medium sized bowl, combine tomatoes, cooked rice, chick peas, cucumber, corn, black olives, and avocado. 

In a small bowl, mix the olive oil, dried oregano, mint, garlic cloves, zest of lemon and lemon juice. Pour juice mixture over rice mixture and toss gently. 

Top with feta cheese and season with salt and pepper to taste. 

We eat it as a whole meal in our house, but it would work well as a side dish too. I get my sprouted brown rice at Costco. It looks just like regular brown rice and comes in a bag and is carefully sprouted to provide nutritious benefits.  

photo source

  This salad is delicious hot or cold! I love it because it is SO versatile. For example, you if don't like cucumber, switch it out for some red bell peppers, or zucchini. Add whatever vegetables you think would be good to make it the perfect salad for YOU! Enjoy - Alex