Riced Vegetable Mediterranean Salad with Tzatziki Cucumber Dressing

I’ve mentioned it before, but we cook with some sort of riced vegetable at least once a week. Usually it’s cauliflower, last week it was broccoli, but this week we did something a little different. When we were at Trader Joes, we found this Riced Vegetable Medley, pictured below. It included cauliflower, broccoli, carrots, green onion and yellow onion. If you think about it, these “riced” vegetables are just a combination of the vegetables finely chopped. It’s perfect to use on those week-nights after a long work day. The hardest part of cooking is the time it takes to prep your ingredients. So just make your life easier by buying things like this when you see them at the grocery store! Deepal and I have a rule, we don’t pull out the food processor or the blender on weekdays (AIN’T NOBODY GOT TIME FOR THAT). Another hack we used with this recipe is ready-made dressing. We always have a bottle of this delicious Tzatziki Cucumber dressing we found at our local grocery store. Its creamy, herby, and tangy and pairs well with so many ingredients.


  • Chickpeas (1 can, drained and rinsed)
  • Riced Vegetable Medley (1 lb)
  • Red Pepper (finely chopped)
  • English cucumber (1, chopped into 1/4 inch pieces)
  • Parsley (1 bunch, finely chopped)
  • Dill (1 tablespoon, finely chopped)
  • Garlic (12 cloves, finely chopped)
  • Lemon (2)
  • Cayenne pepper (1 teaspoon)
  • Cumin (2 teaspoons)
  • Salt
  • Olive oil (1 tablespoon)
  • Tzatziki Cucumber Dressing (or any of your favorite creamy dressing!)

Recipe (4 servings):

  1. Heat 1 tablespoon of olive oil in a large nonstick pan on medium high heat.
  2. Once the oil is glistening, add the garlic and cumin and toast for about 30 seconds.
  3. Next add the riced vegetable medley, red bell pepper, and the chickpeas. Cook for 7-8 minutes, tossing every 2-3 minutes.
  4. While you  are waiting for the vegetables to cook, zest 1 lemon until you have about a teaspoon lemon zest.
  5. Once the vegetables are cooked, add the chickpeas and cook for another 3-4 minutes.
  6. After everything is cooked, turn the heat off. Add the raw cucumber. It adds a nice crunch. Follow with the cayenne pepper, lemon zest, dill, parsley. Add the juice of 2 lemons and add salt to taste.
  7. Serve in a large bowl and top with your favorite creamy dressing.

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