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Middle Eastern Rice Salad

January 27, 2018


This 20-minute dish, which works equally well as a side or a stand-alone meal, is filled to the brim with nutritious ingredients. When it comes to fat burning, though, they're all outshined by the chickpeas.


Just one half-cup of these hearty beans—a staple of Mediterranean and Middle Eastern cuisine—contains more than 2 grams, and enough protein and fiber to fill you up without weighing you down.


Recipe courtesy of:,,10000001993234,00.hml



  • 2 tablespoons olive oil

  • 1/2 Vidalia or other sweet onion, thinly sliced

  • (about 3/4 cup)1 (16-ounce) can chickpeas, rinsed and drained

  • 1/2 teaspoon ground cumin

  • 1/4 teaspoon salt

  • Freshly ground black pepper

  • 3 cups cooked brown rice

  • 1/2 cup chopped pitted dates

  • 1/4 cup chopped fresh mint

  • 1/4 cup chopped fresh parsley



How to Make It


Step 1

Heat oil in a large nonstick skillet over medium-high heat. Add onion, and cook, stirring often, about 5 minutes or until onion begins to brown. Remove from heat, and stir in chickpeas, cumin, and salt. Season to taste with freshly ground black pepper.


Step 2

Combine rice, onion-chickpea mixture, dates, mint, and parsley in a large bowl. Toss well until thoroughly combined. Serve warm or at room temperature.



I hope that you get a chance to give this recipe a try this week.


Remember, i'm always here to help you along your health and fitness journey!


Don't be afraid to drop me an email or direct message if you're not sure how to get started.




Matthew, your friendly neighborhood personal trainer :)




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