Banza rice four ways
Prep time
Cook time
Total time
Recipe type: Lunch/Dinner
Cuisine: American
Serves: 4
  • ½ cup balsamic vinegar
  • 2 bags (8 oz) of Banza chickpea rice
  • 1 mini cucumber, sliced in half length-wise, then sliced in half again, chopped into tiny pieces
  • 1 pint of cherry tomatoes, cut in half
  • ¼ cup fresh parsley, chopped
  • ¼ cup fresh basil, chopped
  • ½ cup fresh mozzarella, chopped
  • ½ cup fresh spinach, chopped
  • ¼ cup fresh parmesan cheese, grated
  • 1 cup feta cheese, set aside
  • 1 cup sun dried tomatoes, set aside
  • ½ cup chickpeas, side aside.
  • ¼ cup Extra virgin olive oil (EVOO)
  • ¼ cup red wine vinegar
  • 1 clove garlic, minced
  • 1 tsp dried oregano
  • Salt and pepper
  1. Pour balsamic vinegar into small sauce pan. Bring to a boil, then reduce heat to medium low and simmer until thickens, about 20 minutes.
  2. While vinegar is cooking, cook pasta according to package directions, drain and run cool water over. Set aside.
  3. While the balsamic vinegar and pasta are cooking, start your prep work for the rest of the ingredients. First, prep the cucumber, cherry tomatoes, parsley, basil, fresh mozzarella, and spinach. Then set aside.
  4. Next, grate the parmesan cheese, set aside.
  5. In small bowl, make the red wine vinegar dressing. Add EVOO, red wine vinegar, garlic, oregano, salt and pepper to taste. Stir, set aside.
  6. Gather four equally sized containers and scoop 1¼ cup of rice into each container.
  7. To the first container, add ⅛ cup parsley and parmesan cheese, stir.
  8. To second container, add ½ pint cherry tomatoes, mozzarella cheese, basil, and half of the balsamic glaze, stir.
  9. To the third container, add cucumbers, ½ pint cherry tomatoes, chickpeas, ½ cup feta cheese, ⅛ cup parsley, and the red wine vinegar dressing.
  10. To the fourth container add the spinach, sun-dried tomatoes, ½ cup feta cheese, and the other half of the balsamic glaze.
Recipe by Meg's Meal Planning at