Print

Mediterranean Lemon Rice with Chickpeas, Tomatoes, Spinach, and Feta

Print Recipe

A 30-minute meatless meal or side dish featuring lemon rice with chickpeas, fresh spinach, grape tomatoes, garlic, herbs, and feta cheese.

Ingredients

Scale
  • 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

  1. 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.
  2. 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.
  3. 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

Find it online: https://www.receipster.com/mediterranean-lemon-rice-chickpeas-feta/

Themes by WordPress