Description
Mediterranean Lemon Rice with Chickpeas, Spinach, Tomatoes, and Feta is a bright, zesty, and satisfying dish made with simple, wholesome ingredients. Packed with fresh veggies, protein-rich chickpeas, and tangy feta, it’s perfect as a main or a side—served warm or cold.
Ingredients
- 3 cups cooked white or brown rice (preferably day-old)
- 1 can (15 oz) chickpeas, rinsed and drained
- 2 cups fresh spinach, roughly chopped
- 1 cup cherry or grape tomatoes, halved
- 1/2 cup crumbled feta cheese
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- Juice and zest of 1 lemon
- Salt and pepper to taste
- Optional: chopped parsley, red pepper flakes, kalamata olives
Instructions
- Heat olive oil in a large skillet over medium heat. Add garlic and sauté for about 1 minute until fragrant.
- Add chickpeas and cook for 2–3 minutes, stirring occasionally, until lightly golden.
- Stir in spinach and cook until just wilted. Add cherry tomatoes and sauté for another 1–2 minutes until slightly softened.
- Add cooked rice and break it up with a spoon. Stir well to combine and heat through evenly.
- Season with lemon juice, zest, salt, and pepper. Toss to combine.
- Remove from heat and top with crumbled feta and parsley if using. Serve warm, at room temperature, or chilled.
Notes
- Day-old rice works best for texture. Freshly cooked rice can be cooled and used as well.
- To make it vegan, skip the feta or use a plant-based version.
- This dish works great for meal prep—just store in airtight containers for up to 4 days.
Nutrition
- Serving Size: 1 serving (main)
- Calories: 320
- Sugar: 4g
- Sodium: 380mg
- Fat: 11g
- Saturated Fat: 3g
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: 44g
- Fiber: 6g
- Protein: 10g
- Cholesterol: undefined
