Mediterranean Lemon Rice with Chickpeas, Spinach, Tomatoes, and Feta
Mediterranean Lemon Rice with Chickpeas, Spinach, Tomatoes, and Feta – a fresh, zesty, and hearty dish filled with wholesome ingredients and bold Mediterranean flavors. Perfect as a main course or side. Healthy, vegetarian, and packed with protein!
Bright, vibrant, and packed with flavor, this Mediterranean Lemon Rice is a hearty yet fresh dish that you’ll want to make again and again. It's filled with warm spices, creamy feta, juicy tomatoes, earthy chickpeas, and fresh herbs—making it perfect for a healthy lunch, a light dinner, or even a side dish that steals the show.
Why You’ll Love This Dish
This is the kind of recipe that checks all the boxes:
Quick and easy – Ready in about 30 minutes
Meal-prep friendly – Stores well and tastes even better the next day
Healthy and hearty – Packed with protein, fiber, and antioxidants
Bright and flavorful – Fresh lemon, herbs, and creamy feta bring it to life
Whether you’re looking for a satisfying vegetarian meal, something to serve at your next gathering, or a new dish to freshen up your weeknight routine—this one’s a winner.
Ingredient Breakdown + Tips
Here’s what makes this recipe shine:
1 cup uncooked jasmine rice
A fragrant, slightly sticky rice that cooks up tender and holds flavor well. You can sub with basmati or long grain, but jasmine gives it that soft, aromatic base.
1.5 cups chicken broth
Adds savory depth to the rice. Want to make it vegetarian? Sub with veggie broth—it’s just as delicious.
1 tablespoon olive oil
Used to sauté and bring out the flavor of the tomatoes and garlic. A drizzle of good-quality olive oil goes a long way in Mediterranean cuisine.
8 oz grape tomatoes, halved
These little tomatoes are juicy and sweet, adding bursts of freshness to the dish. You’ll use half during the sauté and the other half fresh at the end for texture.
5 cloves garlic, minced
No Mediterranean dish is complete without a punch of garlic! It gives the dish warmth and complexity.
1 teaspoon dried oregano
A classic herb in Greek cooking, it adds a floral, peppery note.
¼ teaspoon salt
Enhances the flavor of every ingredient—don't skip it!
5 oz fresh spinach, chopped
It wilts beautifully into the hot rice, adding color, texture, and nutrients.
3 tablespoons freshly squeezed lemon juice
Lemon is the star of this dish! It brightens everything and ties the flavors together. Fresh is key—don’t use bottled!
15 oz chickpeas, canned and drained
A great source of plant-based protein and fiber. They make this a complete and filling meal.
The Feta Cheese Mixture
The tangy feta is where the magic happens—it adds creamy, salty richness and makes the dish irresistible.
6 oz feta cheese, diced into small cubes
Opt for a block of feta and cube it yourself for best texture and flavor. Pre-crumbled can get dry.
1 tablespoon extra virgin olive oil
Coats the feta, adding richness and mouthfeel.
1 tablespoon lemon juice
More citrus to brighten the cheese and tie it into the rice.
½ teaspoon dried oregano
A second layer of herbaceous flavor—feel free to add more to taste.
2 tablespoons chopped fresh oregano (optional)
Fresh oregano is bold and beautiful, but if you don’t have it, the dried works fine. A sprinkle on top at the end gives a restaurant-style finish.
How to Make Mediterranean Lemon Rice
1. Cook the Rice
Start by thoroughly rinsing your jasmine rice under cold water until the water runs clear—this removes excess starch and helps prevent stickiness.
Add 1.5 cups of chicken broth to a medium saucepan with the rinsed rice. Bring to a boil, then reduce to low and simmer for about 20 minutes (or according to the package), stirring occasionally. Once done, remove from heat and cover until you’re ready to use it.
Tip: Letting the rice sit covered after cooking allows it to steam and get even fluffier.
2. Sauté Tomatoes and Spinach
In a large high-sided skillet, heat 1 tablespoon of olive oil over medium heat. Add half the halved grape tomatoes, the minced garlic, oregano, and salt. Cook for about 2 minutes, stirring frequently, until the tomatoes start to soften and release their juices.
Next, stir in the chopped spinach. Sauté just until the spinach wilts—it should still look vibrant and green.
3. Add the Rice and Chickpeas
Add the cooked rice and the drained chickpeas to the skillet. Squeeze in 3 tablespoons of fresh lemon juice and stir in the remaining uncooked grape tomatoes for some texture and color.
If the mixture feels dry, add another tablespoon of olive oil and toss to combine.
4. Make the Feta Mixture
In a small bowl, combine cubed feta with 1 tablespoon olive oil, 1 tablespoon lemon juice, dried oregano, and fresh oregano if using. Stir to coat the cheese evenly.
Tip: Let the feta mixture rest at room temperature while you prepare the rice—it will soften and absorb the flavor of the lemon and herbs.
5. Assemble
Stir half of the feta mixture into the skillet. Let it warm through, gently melting into the rice. Taste and adjust seasoning with salt and pepper.
When ready to serve, top each portion with the remaining feta mixture and a sprinkle of fresh oregano.
Serving Suggestions
This dish is incredibly versatile. Here are some ways to serve it:
As a main course with warm pita bread and a side of hummus.
With a grilled protein like chicken or shrimp.
Chilled and served as a grain salad the next day.
In a wrap with lettuce and tzatziki for a fun lunch!
Storage Tips
Refrigerator: Store leftovers in an airtight container for up to 4 days.
Freezer: You can freeze this dish, but keep the fresh tomatoes and feta mixture out until reheating and serving for the best texture.
To reheat: Gently warm in a skillet with a splash of broth or water to loosen it up, then stir in feta.
Make It Vegan
This dish is already vegetarian, but to make it vegan:
Sub chicken broth with vegetable broth
Use a plant-based feta or skip it and add olives or tahini drizzle for richness
Final Thoughts
This Mediterranean Lemon Rice is a wholesome, feel-good dish that never fails to impress. It’s packed with flavor, easy to customize, and beautifully balanced with protein, healthy fats, and fresh veggies.
Whether you’re a meal-prepper, a home cook looking for meatless meals, or just someone who loves a vibrant plate—this one is a keeper!
Mediterranean Lemon Rice with Chickpeas, Spinach, Tomatoes, and Feta
Mediterranean Lemon Rice with Chickpeas, Spinach, Tomatoes, and Feta – a fresh, zesty, and hearty dish filled with wholesome ingredients and bold Mediterranean flavors. Perfect as a main course or side. Healthy, vegetarian, and packed with protein!
Ingredients
- 1 cup uncooked jasmine rice
- 1.5 cups chicken broth
- 1 tablespoon olive oil
- 8 oz grape tomatoes, halved
- 5 cloves garlic, minced
- 1 teaspoon dried oregano
- ¼ teaspoon salt
- 5 oz fresh spinach, chopped
- 3 tablespoons freshly squeezed lemon juice
- 15 oz chickpeas, canned and drained
- The Feta Cheese Mixture:
- 6 oz feta cheese, diced into small cubes
- 1 tablespoon extra virgin olive oil
- 1 tablespoon lemon juice
- ½ teaspoon dried oregano
- 2 tablespoons chopped fresh oregano (optional)
Instructions
- First, rinse the uncooked rice. Place a fine mesh strainer over a large bowl in a kitchen sink. Add rice to the strainer and run cold water over the rice, using your hands to move it and wash it. Dump the water from the bowl occasionally. The water will initially be murky but should get clearer and clearer as you get rid of more starch. When the water is clear, you're done washing the rice.
- Add 1 cup of uncooked rice and 1.5 cups of chicken broth to a medium size saucepan. The proportion of liquid to rice will depend on the type of rice you use (refer to the package instructions).
- Bring to a boil, reduce to a simmer, and cook the rice for about 20 minutes (again, verify the times with the package instructions), occasionally stirring, until the liquid is absorbed and the rice is tender. Remove the rice from heat and let it rest covered while you proceed with the rest of the recipe.
- In a large, high-sided skillet, combine half of the halved grape tomatoes, minced garlic, 1 teaspoon of dried oregano, ¼ teaspoon of salt, and 1 tablespoon of olive oil. Cook the tomatoes on medium heat for about 2 minutes until they soften and release juices.
- Stir in fresh spinach and cook until it wilts.
- Add cooked rice and drained chickpeas.
- Add 3 tablespoons of freshly squeezed lemon juice and the remaining uncooked halved grape tomatoes. Reheat on medium heat, stirring everything to combine. Add 1 extra tablespoon of olive oil if you like.
- In a medium bowl, combine cubed Feta cheese with 1 tablespoon of extra virgin olive oil, 1 tablespoon of freshly squeezed lemon juice, ½ teaspoon of dried oregano (add more to taste), 2 tablespoons of chopped fresh oregano (if using).
- Mix so that the herbs and olive oil coat the cubed Feta cheese.
- Mix half of the feta cheese mixture into the skillet with lemon rice. Reheat gently to warm it and soften the cheese with heat. Remove from heat. Season with salt and black pepper to taste.
- When serving, top the Mediterranean lemon rice with the remaining feta mixture and sprinkle fresh oregano on top.
Don’t Forget to Pin This Recipe!
Save this Mediterranean Lemon Rice for your weekly meal rotation and tag @cooksnapbake on Instagram when you make it—I’d love to see your creations!
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