|Photo: Rice salad with chickpeas, avocado & roast capsicum recipe|
Photography by Ben Dearnley
Each mouthful of this quick and colourful salad has crunchy pecans, sweet roast capsicum and healthy brown rice.
To Cook 0:30
1 x 250g pkt Smart Rice Long Grain Brown Rice
60ml (1/4 cup) olive oil
1 tbs fresh lemon juice
1/2 tsp caster sugar
1 x 420g can chickpeas, rinsed, drained
1 x 250g punnet grape tomatoes, halved
1 Lebanese cucumber, trimmed, coarsely chopped
1 avocado, halved, stone removed, peeled, coarsely chopped
80g (1/2 cup) drained Always Fresh Fire Roasted Marinated Red Pepper strips (roasted capsicum)
2 tbs coarsely chopped pecans
4 pieces Lebanese bread
Cook the rice following packet directions. Set aside to cool.
Meanwhile, combine the oil, lemon juice and sugar in a small jug. Season with salt and pepper.
Combine the rice, chickpeas, tomato, cucumber, avocado, capsicum and pecans in a large bowl. Add the dressing and gently toss until just combined. Divide among serving dishes. Serve with the bread.
Fat saturated 5.50g
Fat Total 33.00g
Carbohydrate sugars -
Carbohydrate Total 123.00g
Dietary Fibre 12.00g
Australian Good Taste - February 2009 , Page 31
Recipe by Kathy Knudsen
More Recipes from the Hummus Blog:
Chicken tabouli salad
Baba Ghanouj – Roasted Eggplants With Garlic and Tahin
Roasted Green Wheat with Chicken ( Freekeh ma’ djej)
Lebanese lentils and rice
Spicy chicken kebabs
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