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black rice rainbow salad

Black Rice Rainbow Salad

Ayushi Gupta-Mehra | The Foodie Diaries
This Black Rice Salad is a beautiful one-bowl recipe bursting to the brim with a rainbow-hued riot of textures from creamy avocado and feta to crispy chickpeas and toasted pistachios. A versatile tahini-yogurt dressing brings it all together with a medley of Mediterranean-inspired flavours!
5 from 2 votes
Prep Time 15 mins
Cook Time 40 mins
Course Brunch, Main Course
Cuisine Contemporary, Healthy
Servings 2


  • ½ cup black rice
  • ⅓-½ cup cherry tomatoes, cut in halves
  • ½ cucumber, thinly-cut
  • ½ avocado, cut in cubes
  • ⅓-½ block of feta, cut in cubes
  • 1 big bunch of parsley, de-stemmed
  • ¼-⅓ cup pistachios, toasted

For the crispy chickpeas

  • ⅓-½ cup chickpeas, soaked overnight
  • 1 tbsp olive oil
  • ½ tsp paprika
  • sea salt
  • black pepper

For the tahini-yogurt dressing

  • cup hung curd
  • 1-2 cloves of garlic, minced
  • 1 tbsp tahini
  • 1 tbsp lemon juice
  • 1-2 tbsp olive oil
  • salt and pepper to taste


Cook the black rice

  • Soak the black rice for 15-20 minutes beforehand in cold water.
  • Cook ½ cup of black rice with approx. 3 cups of water until the rice is just shy al dente. Drain the rice and set aside to cool.

Prepare the crispy chickpeas

  • Cook the chickpeas in a pressure-cooker until softened. Drain and pat-dry the chick-peas.
  • Pre-heat you oven to 180°C and line a baking tray with parchment paper.
  • Toss the chickpeas with olive oil, paprika, sea salt and pepper until evenly coated.
  • Bake the chickpeas for 20-25 minutes or so until crisp and golden-brown. Remove and set aside to cool.

Prepare the dressing

  • Whisk together the hung curd with tahini, garlic and lemon juice.
  • Stir in olive oil. Season with salt and pepper. Taste and adjust according to preference: for instance, adding more tahini for a nutty kick, more lemon juice for a zing etc.

Assemble the salad

  • Add the black rice, cherry tomatoes, cucumber, feta, crispy chickpeas, avocado, parsley and toasted pistachios to a large mixing bowl. Toss together until evenly combined.
  • Spread the salad out in a serving bowl. Spoon some tahini-yogurt on top and garnish with parsley. Enjoy!
    black rice rainbow salad


Keyword black rice salad, Easy Vegetarian Recipes, how to cook black rice, simple vegetarian recipes