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Lemon Dressed Rice Salad

Salty, sweet, crunchy, tangy…this salad has it all.

Eat as a main meal or as a delicious side dish.

Eat it warm or cold.

Just, you know - eat it.

  • 0 - 30 Minutes
  • Easy
  • Serves 4-6




  • 2 x 250g Tilda Wholegrain Basmati rice
  • 1 x 400g can of chickpeas, drained and rinsed
  • 2 tsp salt
  • 2 Tbsp olive oil
  • 100g pine nuts
  • 2 cups chopped spinach leaves
  • 75 g dried cranberries
  • Dressing:
  • Zest and juice of 1 lemon
  • 30ml honey
  • 60ml apple cider vinegar
  • 1 Tbsp Dijon mustard
  • 125ml olive oil
  • Salt and pepper


  1. Heat oven to 220°C

  2. Place the chickpeas, salt and olive oil in a small bowl and toss to coat. Spread out in a single layer on a baking tray and cook for 20 min.

  3. Toast the pine nuts in a dry pan until they are golden and fragrant.

  4. Make the dressing by adding all of the ingredients to a jar, capping it and shaking well.

  5. Heat the rice in the microwave, as per package instructions.

  6. Put the chopped spinach in the bottom of a large bowl and tip the hot rice on top, letting it sit for a minute to start wilting the spinach.

  7. Toss the rice and then add the cranberries and the pine nuts. Add approx ¼ ciup of the dressing and combine well.

  8. Taste and add more dressing to taste. Serve warm or cold, just add a fresh touch of dressing to the cold salad.