½cupfresh flat-leaf parsleychopped; approx. ½ bunch
⅓bunchfresh mint leaveschopped; approx. ¼ bunch
1wholelemonjuiced (about 2–3 tbsp juice)
3tbspextra virgin olive oilapprox. 45ml
½tspsaltor to taste
¼tspblack pepperor to taste
7ozplant based fetacrumbled; approx. 200g
To serve
1¾ozplant based fetaextra, crumbled on top; approx. 50g
Instructions
If you haven’t already, cook the brown rice according to package directions. Let it cool to room temperature before assembling the salad.
While the rice cools, drain and rinse the chickpeas. Dice the red onion, chop the cucumber, parsley, mint, and pistachios, and crumble the feta. If using, finely chop the red chili.
In a large mixing bowl, combine the cooled brown rice, chickpeas, cucumber, red onion, parsley, mint, pistachios, and red chili (if using). Drizzle with lemon juice and olive oil. Add salt and pepper, then toss well to combine.
Gently fold in the crumbled plant-based feta.
Divide into bowls and top with additional crumbled feta just before serving.
Video
Notes
The chilli is optional and was not in the original recipe.Brown rice can be substituted for quinoa or bulgur wheat, or any nutty-flavoured grain of your choice!