Middle Eastern Rice Salad

Middle Eastern Rice Salad


  • Olive oil, two tbsp.
  • Thinly sliced Vidalia, ¾ cup
  • Freshly ground black pepper
  • Cooked brown rice, three cups
  • Chopped pitted dates, half cup
  • Can chickpeas, sixteen ounce, rinsed as well as drained
  • Ground cumin, half tsp.
  • Salt, ¼ tsp.
  • Chopped fresh mint, ¼ cup
  • Chopped fresh parsley, ¼ cup


  1. Over medium high heat, heat oil in a large non-stick pan and add onion. Cook it until onion get brown. Stir it often.
  2. When onion is brown, remove from heat and add cumin, salt and chickpeas. Also add ground black pepper according to your taste.
  3. Now take a large bowl and add onion chickpea mixture, rice, mint, parsley and dates. Toss well.
  4. Eat warm and enjoy.


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