Mediterranean Lemon Rice with Chickpeas and Feta Recipe
Bright, zesty, and packed with protein, this Mediterranean Lemon Rice with Chickpeas and Feta is the best 30-minute meal for a satisfying lunch or easy dinner. It combines fluffy rice, hearty chickpeas, and tangy feta with a vibrant lemon-herb dressing. For another quick, flavor-packed dish, try this 30-Minute One-Pan Pesto Chicken and Veggies Recipe.
PrintMediterranean Lemon Rice with Chickpeas, Tomatoes, Spinach, and Feta
A 30-minute meatless meal or side dish featuring lemon rice with chickpeas, fresh spinach, grape tomatoes, garlic, herbs, and feta cheese.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 1x
- Method: Main Dish or Side Dish
- Cuisine: Mediterranean
Ingredients
- 1 cup uncooked jasmine rice
- 1.5 cups vegetable broth
- 2 tablespoons olive oil, divided
- 8 oz grape tomatoes, sliced in half
- 5 cloves garlic, minced
- 1 teaspoon dried oregano, plus more for feta
- ¼ teaspoon salt
- 5 oz fresh spinach, chopped
- 3 tablespoons freshly squeezed lemon juice, divided
- 15 oz canned chickpeas, drained and rinsed
- 6 oz feta cheese, cubed
Instructions
- Cook 1 cup jasmine rice in 1.5 cups vegetable broth according to package instructions. In a large high-sided skillet, heat 1 tablespoon olive oil over medium heat. Add half of the halved grape tomatoes, minced garlic, 1 teaspoon dried oregano, ¼ teaspoon salt, and cook for 2 minutes until tomatoes soften and release juices.
- Stir in chopped fresh spinach and cook until wilted. Add the cooked rice, drained chickpeas, 3 tablespoons lemon juice, and remaining uncooked halved grape tomatoes. Reheat on medium heat, stirring to combine; add 1 extra tablespoon olive oil if desired.
- In a medium bowl, toss cubed feta cheese with 1 tablespoon olive oil, 1 tablespoon lemon juice, and ½ teaspoon dried oregano. Mix half the feta mixture into the skillet, reheat gently to soften cheese, then season with salt and black pepper to taste. Top servings with remaining feta and fresh oregano if desired.
Notes
For a vegan version, use vegan feta and ensure vegetable broth. This dish reheats well and can be served warm or at room temperature. Adjust lemon juice for desired brightness.
Nutrition
- Calories: 420
- Sugar: 4g
- Sodium: 850mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 8g
- Protein: 15g
- Cholesterol: 30mg
Frequently Asked Questions
Can I use a different type of rice for this recipe?
Yes, you can substitute the rice. For the best texture in this Mediterranean Lemon Rice with Chickpeas, Tomatoes, Spinach, and Feta in 30 minutes, use a similar quick-cooking rice like basmati or jasmine. Adjust the liquid and cooking time according to the package instructions for your chosen rice to ensure it cooks perfectly with the other ingredients.
Is this dish suitable for meal prep?
Absolutely. This Mediterranean Lemon Rice with Chickpeas, Tomatoes, Spinach, and Feta in 30 minutes is excellent for meal prep. Store it in an airtight container in the refrigerator for up to 4 days. The flavors often meld and improve. Reheat gently on the stove or in the microwave, adding a splash of water if needed.
How can I make this recipe vegan?
To make a vegan version, simply omit the feta cheese or replace it with a dairy-free alternative. The dish will still be flavorful from the lemon, herbs, chickpeas, and vegetables. You can also add a sprinkle of nutritional yeast for a cheesy, umami note if desired.
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