Brown rice salad with tahini sauce
Gluten Free | No Oil | Recipes | Salads

Brown Rice Salad with Tahini Dressing

I needed a dish to take to a potluck. There are only so many times you can take pasta salad or hummus to a potluck, right? One of my standby dishes is quinoa salad, but I was out of quinoa. What to do?

Presto, this Brown Rice Salad was born. It has most of the ingredients I put into my quinoa salad, but I jazzed it up with some of my favorite tahini dressing and toasted pumpkin seeds. The result is a dish that is layered with flavors and oh-so-satisfying.

Brown Rice Salad with Tahini Dressing

Course: Salad
Cuisine: Vegan
Keyword: rice
Servings: 8
Calories: 258kcal
Author: Singing Vegan


  • 2 cups brown rice cooked according to your favorite method, and cooled to room temperature (4-5 cups cooked)
  • 1 cup garbanzos rinsed and drained
  • 2 cups cherry tomatoes halved
  • 1 cucumber peeled, seeded and chopped
  • 1 red pepper seeded and chopped
  • 1/2 red onion diced
  • 3 cups broccoli florets lightly steamed and cooled (about 1 small head)
  • 1/2 cup Easy Tahini Dressing
  • 1/2 cup pumpkin seeds toasted, or your favorite nuts, chopped


  • In a large bowl, gently stir together the rice, garbanzos, tomatoes, cucumber, red pepper, onion, and broccoli.
  • Add the tahini dressing and stir to coat the rice.
  • Refrigerate until ready to serve.
  • Just before serving, sprinkle the pumpkin seeds (or nuts) on top.


Variation: Instead of chopped cucumber, use 1 cup Wilted Cucumber Salad (well drained).


Calories: 258kcal | Carbohydrates: 48g | Protein: 8g | Fat: 4g | Saturated Fat: 1g | Sodium: 21mg | Potassium: 501mg | Fiber: 5g | Sugar: 4g | Vitamin A: 887IU | Vitamin C: 60mg | Calcium: 55mg | Iron: 2mg

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