Middle Eastern Rice Salad

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: http://www.health.com/health/recipe/0,,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.

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Matthew, your friendly neighborhood personal trainer :)