Salads
Crispy rice salad with chickpeas and cucumber
Oven-crisped rice with chickpeas, cucumber, carrot and lemon tahini dressing. Toss just before serving to keep the rice crunchy and the vegetables fresh.
- Total time
- 60 min
- Servings
- 4
- Difficulty
- Easy
- Cuisine
- International
Ingredients
Method
Separate the rice
Preheat a conventional oven to 210 °C. Loosen 400 g properly refrigerated cooked, cold rice with a fork.
Spread on the tray
Toss rice with 20 g oil and 15 g soy sauce. Spread thinly on a parchment-lined metal tray about 30 × 40 cm.
Bake and stir
Bake for 20 minutes, stir and spread out again. Bake another 10–15 minutes, watching towards the end, until golden and crisp.
Prepare the vegetables
Wash 250 g cucumber and 100 g carrot. Slice cucumber into half-moons and grate the carrot. Dry cucumber well so it does not soften the rice.
Drain the chickpeas
Rinse and drain 300 g cooked chickpeas. Pat dry with kitchen paper and chop 15 g parsley.
Whisk the dressing
Mix 35 g tahini, 35 g lemon juice, 30 ml water and the remaining 10 g oil. Whisk until smooth and pourable.
Combine the base
Let rice cool on the tray for 5 minutes. In a wide bowl, combine chickpeas, cucumber, carrot and parsley separately.
Add the crunch and serve
Add rice and dressing just before eating. Toss briefly and divide between 4 plates. Serve promptly: the assembled salad loses its crunch.
The step photos are illustrative.
Notes
Use cooked rice cooled quickly and refrigerated within 1 hour; use within 24 hours. Do not use rice left at room temperature for hours. The recipe starts with cooked, cold rice; its earlier cooking and chilling time is not included. Contains sesame and soy; check soy sauce if avoiding gluten. Store components separately and dress only what you will eat.
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Nutrition facts
one quarter of the salad
- Protein
- 11.9 g
- Carbohydrates
- 56.3 g
- Fat
- 14.6 g
- Saturated fat
- 2 g
- Fiber
- 8.1 g
- Sugars
- 6.2 g
- Sodium
- 243 mg
Recipe-based estimate; brands, actual portions and cooking losses affect the values. Not a laboratory analysis.
Reference source: USDA FoodData Central SR Legacy + manufacturer reference labels
For general information only; it does not replace advice from a qualified health or nutrition professional.
About this recipe
Oven-crisped rice with chickpeas, cucumber, carrot and lemon tahini dressing. Toss just before serving to keep the rice crunchy and the vegetables fresh.
Frequently asked questions
Can I use freshly cooked rice?
Wet rice needs drying first and gives a different result. This recipe uses cold rice that has been cooled and refrigerated correctly.
Can I make it ahead?
Prepare the components separately and add rice and dressing at serving time. The mixed salad softens.
How can I adjust the dressing?
Tahini thickness varies. Add water gradually if needed until it falls from a spoon without becoming watery.
