Mediterranean Crispy Rice Salad with Tahini Dressing
This Mediterranean inspired crispy rice salad is full of textures and bold flavors with roasted cauliflower, crispy chickpeas and a creamy tahini dressing.
Servings: 4 servings
Calories: 618kcal
Ingredients
For the Roasted Cauliflower:
- 1 head cauliflower cut into small florets
- ½ teaspoon ground coriander
- ½ teaspoon ground turmeric
- ½ teaspoon ground cumin
- 2-3 tablespoons olive oil
- ½ teaspoon kosher salt
For the Roasted Chickpeas:
- 13- ounce can chickpeas drained, rinsed, and patted dry
- ½ teaspoon ground coriander
- ½ teaspoon ground cumin
- Olive oil for drizzling
- ½ teaspoon kosher salt
For the Crispy Rice:
- 1 cup cooked rice
- 1-2 tablespoons harissa sauce
For the Pickled Onions:
- ½ small red onion thinly sliced
- ½ cup lime juice
- 1 teaspoon Honey
For the Tahini Dressing:
- ½ cup tahini
- ¼ cup water
- 1 tablespoon Honey
- 1-2 teaspoons lemon juice
Additional Ingredients:
- 4 ounces feta roughly crumbled
- 4-5 pitted dates chopped into small pieces
- ½ cup sliced almonds toasted
- 2 tablespoons cilantro leaves finely chopped
- 2 tablespoons parsley leaves finely chopped
Instructions
- Preheat the oven to 400°F (200°C).
- Roast the Cauliflower: Toss cauliflower florets with coriander, turmeric, cumin, olive oil, and salt. Spread on a baking sheet and roast for 40 minutes, flipping halfway through, until golden and tender.
- Make the Crispy Rice: Mix cooked rice with harissa sauce and spread in an even layer on a parchment-lined baking sheet. Roast for 40-45 minutes, turning the pan halfway through, until crispy. Let cool slightly and break into small pieces.
- Roast the Chickpeas: Toss chickpeas with coriander, cumin, olive oil, and salt. Spread on a baking sheet and roast for 25 minutes, shaking the pan halfway through, until crispy.
- Pickle the Onions: Whisk lime juice and honey in a small bowl. Add sliced onions, ensuring they are submerged, and let sit for at least 1 hour.
- Prepare the Tahini Dressing: Whisk tahini, water, honey, and lemon juice in a bowl until smooth and is the consistency of honey.
- Assemble the Salad: In a large bowl, combine roasted cauliflower, roasted chickpeas, crispy rice, chopped dates, toasted almonds, crumbled feta, and pickled onions. Sprinkle with cilantro and parsley. Drizzle with half of the tahini dressing and gently toss to combine. Add more dressing if desired. Serve immediately.
Notes
- Use Cooked and Cooled Rice – For the crispiest rice, use leftover rice that has been fully cooled. Freshly cooked rice has too much moisture and won’t crisp up as well.
- Spread Rice in an Even Layer – When baking, make sure to spread the rice in a thin, even layer on the sheet pan. This helps maximize contact with the heat and ensures every bite gets golden and crispy.
- Dry the Chickpeas – Pat the chickpeas completely dry before roasting. This helps them crisp up instead of steaming in the oven.
- Roast Everything at the Same Temperature – The cauliflower, chickpeas, and rice all roast at 400°F, making it easy to cook everything together. However, check halfway through and remove anything that’s done early to prevent burning.
- Assemble Just Before Serving – For the best texture, wait to add the pickled onions, tahini dressing, feta, and fresh herbs until just before serving. This keeps everything fresh and prevents the salad from becoming soggy.
Nutrition
Calories: 618kcal | Carbohydrates: 58g | Protein: 21g | Fat: 38g | Saturated Fat: 8g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 17g | Trans Fat: 0.003g | Cholesterol: 25mg | Sodium: 1272mg | Potassium: 1038mg | Fiber: 12g | Sugar: 15g | Vitamin A: 429IU | Vitamin C: 90mg | Calcium: 318mg | Iron: 5mg