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Tastefully Balanced

Mediterranean Chickpea & Brown Rice Salad

A protein-forward, better-for-you salad built for health-conscious menus.
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Hearty chickpeas and nutty brown rice form a satisfying, protein-forward base in this Mediterranean Chickpea & Brown Rice Salad, built on Gordon Choice’s fully cooked brown rice. Cherry tomatoes, a touch of cucumber, and Markon’s Ready-Set-Serve Shredded Kale Blend add freshness and leafy-green nutrition with almost no added dice time. Top it off with a simple olive oil and white wine vinegar dressing plus a dash of low-fat feta for a clean, bright flavor profile. It’s a globally inspired, high-margin menu item that meets rising demand for plant-forward, MIND diet-friendly options without adding a single extra step to the line.

Ingredients
  • 5 lb. Gordon Choice Cooked Brown Rice #452446
  • 3 lb. Chickpeas, drained and rinsed
  • 1.5 lb. Cherry tomatoes, halved
  • 0.75 lb. Cucumber, diced
  • 1 lb. Markon Ready-Set-Serve Shredded Kale Blend #619052
  • 0.5 lb. Red onion, diced
  • To taste Sea salt and black pepper
  • 0.75 cup Olive oil
  • 0.5 cup White wine vinegar
  • 1 lb. Low-fat feta cheese, crumbled

Prep & Assembly:

  1. Heat Gordon Choice Brown Rice per package directions; drain and cool to 40°F or below.
  2. In a mixing tub, combine chilled brown rice with chickpeas, cherry tomatoes, cucumber, shredded kale blend, and red onion.
  3. Whisk olive oil and white wine vinegar with a pinch of sea salt and black pepper; pour over the mixture and toss to coat.
  4. Fold in low-fat feta just before service.
  5. Hold and serve at 40°F or below; portion 4 oz. for a side or 8 oz. for an entree salad base.

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