Black Rice Tabbouleh with Chickpeas Feta and Pistachios
Black rice adds nutritious nutty flavor to this jam-packed tabbouleh! It's loaded with fresh veggies and your favorite Mediterranean flavors. Vegetarian with vegan options.
Servings 8 to 10
- 2 cups vegetable broth or water add a few pinches of sea salt if using water
- 1 cup black rice
- juice of one lemon or about 1/3 cup fresh lemon juice
- 1 1/2 teaspoon fine salt
- 1/2 teaspoon ground black pepper
- 1 teaspoon ground sumac optional
- 1/2 teaspoon ground cumin
- 1/3 cup extra virgin olive oil
- 3 medium ripe tomatoes finely chopped
- 1/2 seedless English cucumber finely chopped
- 1/2 large red bell pepper finely chopped
- 1/2 medium red onion finely chopped
- 1 bunch fresh parsley finely chopped
- 2 tablespoons dried mint
- 15 ounce can chickpeas drained and rinsed
- 1/2 cup roasted salted pistachios coarsely chopped
- 4 to 6 ounces feta cheese crumbled (omit to keep this vegan)
In a medium saucepan, over high heat, bring the vegetable broth and rice to a boil. Cover with a lid and reduce the heat to low. Simmer for 40 minutes. Keeping the pot covered, remove from the heat and allow to sit for 5 to 10 minutes. Uncover and allow to cool completely.
Combine the lemon juice, salt and pepper, sumac, cumin and olive oil in a small bowl. Whisk together and allow to sit.
In a very large bowl, combine all of the veggies from the tomatoes to the chickpeas. Top with the cooled rice and the dressing. Toss to combine then top with the pistachios and feta.
You should be able to find black rice at your grocery store. It’s located in the organic food section of my store, so you may want to check yours.
Sumac gives the dressing a citrusy flavor. I love it and use it often. You’ll find it in any Middle Eastern grocery store. You can certainly omit it if you can’t find it.