Crispy Baked Mediterranean Chopped Rice & Chickpea Squares with Zesty Feta-Herb Dip

Tired of boring weeknight dinners? Get ready to experience a fresh, viral twist on Mediterranean flavors with these incredible Crispy Baked Mediterranean Chopped Rice & Chickpea Squares! Packed with vibrant veggies, protein-rich chickpeas, and savory feta, these squares are baked to golden perfection for an irresistible crunch. Serve them as a satisfying main dish or a hearty appetizer with our creamy, zesty feta-herb dip for a meal that's both healthy and utterly delicious.

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Servings 4 servings

Ingredients

• 2 cups cooked long-grain rice (preferably day-old, cold)
• 1 (15-ounce) can chickpeas, rinsed and drained, roughly chopped
• 5 oz fresh spinach, finely chopped
• 1/2 cup oil-packed sun-dried tomatoes, drained and finely chopped
• 1/2 cup crumbled feta cheese
• 1/2 cup jarred roasted red pepper, drained and finely chopped
• 2 large eggs, lightly beaten
• 1/2 cup panko breadcrumbs, plus 2 tbsp for topping
• 1/4 cup fresh parsley, chopped
• 2 tbsp fresh dill, chopped
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil (plus more for greasing)
• For the Zesty Feta-Herb Dip:
• 1/2 cup plain Greek yogurt
• 1/4 cup crumbled feta cheese
• 1 tbsp fresh lemon juice
• 1 tbsp fresh dill, chopped
• 1 tbsp fresh parsley, chopped
• 1 small clove garlic, minced
• 1 tsp olive oil
• Pinch of salt and black pepper

Instructions

1. Preheat oven to 375°F (190°C). Lightly grease an 8x8 inch baking dish with olive oil.
2. In a large bowl, combine the cooked rice, chopped chickpeas, spinach, sun-dried tomatoes, feta cheese, and roasted red pepper.
3. Add the beaten eggs, 1/2 cup panko breadcrumbs, parsley, dill, garlic powder, onion powder, salt, and black pepper to the mixture. Mix well until everything is evenly combined.
4. Firmly press the mixture into the prepared baking dish, ensuring an even layer. Drizzle with 2 tablespoons of olive oil and sprinkle the remaining 2 tablespoons of panko breadcrumbs over the top for extra crispness.
5. Bake for 25-30 minutes, or until the top is golden brown and crispy, and the mixture is set.
6. While the squares bake, prepare the Zesty Feta-Herb Dip: In a small bowl, whisk together Greek yogurt, feta cheese, lemon juice, dill, parsley, minced garlic, olive oil, salt, and pepper until smooth.
7. Once baked, remove the dish from the oven and let it cool for 5-10 minutes. This helps the squares set and makes them easier to cut.
8. Cut the baked mixture into 9 or 16 squares, depending on desired size (9 for main dish, 16 for appetizer).
9. Serve the Crispy Baked Mediterranean Chopped Rice & Chickpea Squares warm with the Zesty Feta-Herb Dip on the side. Enjoy!

Chef's Note

For extra crispy squares, ensure your cooked rice is cold and day-old. The lower moisture content prevents sogginess and helps achieve that irresistible golden crust. Don't skip the cooling step before cutting!

Make-Ahead Tips

The unbaked mixture can be prepared up to 24 hours in advance and stored covered in the refrigerator. Bake just before serving. Leftovers store well in an airtight container for up to 3 days; reheat in an air fryer or oven at 350°F (175°C) for 5-7 minutes to restore crispness.

Substitutions

For a gluten-free option, use gluten-free breadcrumbs. To make it vegan, use a flax egg (1 tbsp ground flax + 3 tbsp water per egg), omit feta in the squares, and use a dairy-free yogurt and feta alternative for the dip. Feel free to add cooked, finely chopped chicken breast or canned tuna to the mixture for an extra protein boost. Experiment with other fresh herbs like mint or oregano for a different flavor profile.