Warm rice with chickpeas, roasted vegetables, and feta

Name: Warm rice with chickpeas, roasted vegetables, and feta
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 4
Ingredients: Whole rice 1 ¾ cup; Precooked chickpeas ¾ cup; Zucchini 1 ½ cup; Eggplant 12.4 oz; Datterino tomatoes 1 ¼ cup; Feta cheese 2.8 oz; Extra virgin olive oil to taste; Oregano to taste; Extra virgin olive oil 3 ½ tbsp; Aromatic herbs to taste

it fr de es br

Gluten Free
Vegetarian

Difficulty: Easy
Prep time: 30 min
Cook time: 40 min
Serving: 4

PRESENTATION

A warm rice bowl like this really shines in Greek kitchens. You know, folks there just love mixing fresh, seasonal stuff—meals that taste good and make you feel awesome. With chickpeas and roasted vegetables, you've got that classic Mediterranean vibe happening. Seriously good. Imagine colorful, tender peppers, zucchini, or eggplant. In Greece, whole grain rice is a staple, offering more fiber while keeping the bowl satisfying. Pretty much without feeling heavy.

The aromatic oil—typically olive oil infused with oregano, parsley, and a touch of garlic—soaks into everything. Every bite? Packed with flavor. This bowl is perfect for spring menus when markets are brimming with the best veggies, and everyone wants something comforting.

And here's the thing: people keep coming back to this feta cheese recipe for an easy vegetarian dinner or a quick lunch. Really, that creamy, salty feta on top is the punch you need. It blends with the moist rice and crispy roasted veggies for a super satisfying bite. For real. Warm rice can be prepped ahead, so you can quickly throw it together before work—or the night before. Which is great. Super convenient if you’re planning meals for the week. Some folks toss in fresh herbs or a squeeze of lemon for extra brightness.

All in all, this Mediterranean rice dish is a genuine way to keep things light, healthy, and full of flavor. It's proof, really, that a plant-based meal doesn’t have to be boring. Whether you enjoy it for dinner or pack it up for an office lunch, this wholesome grain salad covers all the bases—fresh, filling, and a bit different. It's a beautiful blend of textures and tastes that totally nails the colorful heart of Greek cuisine.

INGREDIENTS

Whole rice 1 ¾ cup (320 g)

Precooked chickpeas ¾ cup (200 g)

Zucchini 1 ½ cup (200 g)

Eggplant 12.4 oz (350 g)

Datterino tomatoes 1 ¼ cup (250 g)

Feta cheese 2.8 oz (80 g)

Extra virgin olive oil to taste

Oregano to taste

for the flavored oil: Extra virgin olive oil 3 ½ tbsp (50 g); Aromatic herbs to taste

Preparation

How to prepare Warm rice with chickpeas, roasted vegetables, and feta

To prepare the warm rice with chickpeas, roasted vegetables, and feta, start by washing the vegetables, then trim the eggplants and cut them into cubes of about 3/4 inch 1. Do the same with the zucchinis 2. Pour the cherry tomatoes into a baking dish 3.

Add the eggplants and zucchinis as well 4, season with oil 5, salt, pepper, and fresh oregano 6, bake in a static oven at 450°F for 20 minutes.

Meanwhile, boil the whole grain rice in salted water for the time indicated on the package 7. In the meantime, prepare the flavored oil by placing the oil in a small saucepan 8 with the fresh herbs you have at home 9 (rosemary, chives, fennel, oregano, marjoram, basil, parsley, or thyme).

Let it go for 10 minutes on a very low flame. Remove the herbs 10 and let it cool. Remove the vegetables from the oven 11. Drain the rice and transfer it to a bowl 12.

Pour the drained chickpeas into the rice 13, also incorporate the vegetables 14, and season with the flavored oil 15.

Crumble the feta 16 and mix to flavor 17, adjust with salt and pepper, add some fresh oregano leaves. Your warm rice with chickpeas, roasted vegetables, and feta is ready to be served 18.