The "Rachel Green" salad with brown rice, chickpeas and lemony vinaigrette from Every Salad Ever: From Grains to Greens and Pasta to Beans Plus Every Salad In Betweens (page 34) by Greta Podleski

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute liquid honey for maple syrup, mini cucumbers for English cucumbers, avocados for feta cheese, and cooked quinoa for cooked brown rice.

  • jayson_3bci4x on March 30, 2026

    I stayed pretty faithful to the recipe but with the options/tweaks - Tipiak brand Quinoa Gourment (Quinoa and Bulgur), Salad Sensation mix( Blueberries, Cranberries, Pistachios, Almonds, Pinenuts) and cubed light Feta. Raves from my salad club!

  • eliza on June 21, 2025

    My first recipe from this book and it was very good. I changed the recipe a bit to suit the ingredients I had. I made about 1/4 of the salad ingredients since I wanted about 2 side servings. I didn’t have cucumbers so I subbed in green veg I had from the garden including snow peas, garlic scapes and small fennel. I made the full recipe of dressing to use on other things. Due to my changes I’m not rating this recipe but will def make again when I have brown rice.

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