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Black Rice Tabbouleh with Chickpeas, Almond Feta, and Pistachios

Serves: 8 as a side | Time: 1 hr

iChanges: used two tomatoes instead of three; replaced cucumber with zucchini; used a whole bell pepper instead of half; served warmish; made vegan feta; adjusted amounts in the vegan feta recipe


2 cups vegetable broth or water (add a few pinches of sea salt if using water)

1 cup black rice

1/3 cup lemon juice

1 1/2 tsp fine salt

1/2 tsp ground black pepper

1 tsp ground sumac

1/2 tsp ground cumin

1/3 cup extra virgin olive oil

3 medium ripe tomatoes finely chopped

1 small #zucchini, finely chopped

1 red bell pepper, finely chopped

1/2 medium red onion, finely chopped

1 small bunch fresh parsley, finely chopped

2 tbsp dried mint

1 15 oz can #chickpeas, drained and rinsed

1/2 cup roasted salted pistachios coarsely chopped

4 to 6 ounces almond feta cheese (recipe below)

Almond feta cheese

1/2 cup #almonds, quick soaked in hot water for 15 min

4 tbsp lemon juice

3 tbsp olive oil

1 fat clove garlic

1/2 tsp salt

1/4 cup water


Make the almond feta a couple hours ahead of the black rice bowl. Put everything into a high-speed blender and blend until smooth. Leave in the fridge for a couple of hours to firm up if required.

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.

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.

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