This Roasted Vegetable, Chick Pea & Rice Salad is easy to prepare and can be cooked all in one pan! It’s a great salad to eat as a meal in itself, or as a side to barbecued meat and fish. It’s very versatile, can be eaten both hot and cold, and keeps well for a few days as a mason jar salad.
I’ve got more Rice Salad Recipes for you to enjoy – right click and open these other recipes in a new tab so that you can read them after this one!
Roasted Vegetable, Chick Pea, & Rice Salad
I know I’ve said before how much I love making salads – I’ll make them with raw veggies, cooked veggies, beans, rice, pasta, noodles, meat, fish. I’ll make warm salads and cold salads. Salads that can be eaten as a meal in themselves, and as a side for other things like meat and fish. Since meal prepping, I make salads that can be prepared in advance and stored for the week.
Any recipe that cuts down on washing up is a winner for me, and this recipe is exactly that. Everything, including the rice, is cooked in one pan, in the oven, so you can just prep it and forget about it for half an hour. Once cooked, you can eat it hot/warm or allow to cool and store in mason jars in the fridge.
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This is the sort of recipe that can be tweaked to your personal preference. I’ve used several different vegetables – courgettes, mushrooms, red onions, bell peppers, and aubergines, but you could use any combo you like, or even another veggie that roasts well (squash for example). I also like a particular set of herbs and spices for this type of rice salad because I associate them with Middle Eastern cooking, and they’re flavours I’m familiar with and enjoy. But again, you could tweak to your personal flavour preference!
The chopped vegetables go into a roasting dish with some crushed garlic, a glug of olive oil, a dusting of cinnamon, a sprinkle of dried mint and oregano, and of course some salt and pepper.
I then toss in a can of chopped tomatoes, and mix everything together. Next, I make a clearing in the centre by pushing the vegetables out to the edges of the dish, and add the dry rice. I then pour another can of chopped tomatoes on top of the rice, along with some water and mix it together a bit – still keeping the rice in the centre.
The roasting dish then goes into the oven for about 30-40 minutes. I do turn the vegetables over a couple of times during cooking, as well as giving the rice a stir. If it looks like the rice might be drying out, I’ll add a drop of hot water, but with all the juices from the vegetables coming out, it doesn’t often happen.
About 10 minutes from the end of cooking, I stir the rice and vegetables together, and add the canned chick peas, and pop back in the oven. When the rice is tender and the vegetables are cooked through it is done. This salad can be eaten hot/warm or left to cool down, before transferring to the fridge.
I made this dish for my lunches for the week, and portioned it out between 5 mason jars, and it stores fine in the fridge for the week. Rice is one of those ingredients that I am funny about re-heating, so I don’t advise that at all. With all food, you should use your common sense (and your nose) for produce going bad.
On the first lunch day after making this rice salad, I had it with some left over chicken kebabs, a dollop of tzatziki, and a toasted pita bread – yummy! Some days I just ate it directly from the jar – if you have some fresh flat leaf parsley, chop some up and add that and a squeeze of lemon juice – tastes good!
- 1 aubergine
- 2 courgettes
- 1 red bell pepper
- 100g chestnut mushrooms
- 2 red onions
- 4 garlic cloves, crushed
- 2 tbsps olive oil
- 1 tbsp dried mint
- 1 tsp dried oregano
- ½ tsp ground cinnamon
- salt & freshly ground black pepper
- 2 x 400g cans chopped tomatoes
- 200g dry basmati rice
- 1 x 400g can chick peas
- Preheat oven to 200C/400F/Gas 6
- Place the prepared vegetables into a roasting dish.
- Add the garlic, olive oil, mint, oregano, cinnamon, salt and pepper, and 1 can of chopped tomatoes. Mix together well.
- Make a clearing in the middle of the dish by pushing the vegetables out to the sides.
- Pour the rice into the clearing and pour the other can of tomatoes over the rice. Then add a quarter can full of water to the rice, and stir together in the clearing - don't mix around the whole dish!
- Cook for 30 mins, turning the vegetables and stirring the rice occasionally. If you find the rice drying out, add a drop of hot water.
- After 30 minutes, check that the rice and vegetables are mostly cooked and stir through the chick peas. Cook for a further 5-10 minutes when everything is cooked through.
- Serve hot/warm, or allow to cool for half an hour before transferring to the fridge.
- Can be divided between airtight containers or mason jars and stored in the fridge for up to 5 days.
- Do not reheat.
Amount Per Serving: Calories: 226Total Fat: 8gSaturated Fat: 1gSodium: 128mgCarbohydrates: 30gFiber: 6gSugar: 8gProtein: 8g
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