Wild Rice Salad Recipe
This delicious Wild Rice Salad is the perfect combination of textures and flavors. Made with chickpeas (or chicken breast), cherry tomatoes, red onion, parsley, mint, in a simple lemony dressing. Vegan!
How to Make the Best Wild Rice Salad
This wild rice salad is a celebration of fresh, vibrant flavors that come together in perfect harmony. The nutty, chewy texture of wild rice pairs beautifully with juicy cherry tomatoes, protein-rich chickpeas, and a generous amount of fresh herbs. The simple lemon dressing brightens every bite without overpowering the natural flavors of the ingredients.
What makes this salad so special is its versatility. Serve it as a hearty side dish at your next barbecue, pack it for a nutritious lunch, or enjoy it as a light main course. The recipe is naturally vegan, but you can easily add grilled chicken breast for extra protein if you prefer. Either way, you’ll love how the Mediterranean-inspired flavors come together.
The key to this salad is cooking the wild rice just right—you want it tender but still slightly chewy, with most of the grains intact rather than burst open. Once you master that, the rest is simply chopping and tossing. Make a batch ahead of time and let the flavors meld in the refrigerator; just remember to taste and adjust the seasoning before serving.
Wild Rice Salad
This delicious Wild Rice Salad is the perfect combination of textures and flavors. Made with chickpeas (or chicken breast), cherry tomatoes, red onion, parsley, mint, in a simple lemony dressing. Vegan!
Ingredients
Wild Rice
Salad
Dressing
Optional Additions
Instructions
Cook the Wild Rice
- Bring 6 cups water and 1 teaspoon salt to boil in a large saucepan. Add the wild rice and olive oil.
- Stir and bring to a boil. Cover, lower heat to low and simmer gently.
- Check at 30-35 minutes. Add more time if needed (5-10 mins). Wild rice can vary in thickness, so cooking time will vary.
- Cook until the unburst rice is just tender, but still slightly chewy. Be careful not to overcook it or to have all the rice grains burst—cook until intact rice grains are al dente.
- Turn the heat off. Drain over a fine mesh strainer and let cool.
Assemble the Salad
- Halve the tomatoes and place them in a large bowl. Add the drained chickpeas.
- Chop the red onion finely and add to the bowl. Chop the Italian parsley and mint, and add to the bowl.
- Once the rice is close to room temperature, add it to the bowl.
- Add the olive oil, lemon zest (from 1 or 2 lemons—start with 1), and the lemon juice. Season with salt and pepper.
- Give a good toss. Add more lemon juice, olive oil, and salt to taste.
Notes
- If making this ahead, re-taste right before serving as the rice can soak up the salt.
- For a non-vegan option, substitute the chickpeas with grilled chicken breast.
- Wild rice varies in thickness, so cooking times may differ. Check frequently to avoid overcooking.
