Thursday, September 19, 2013

Rice salad with chickpeas, avocado & roast capsicum recipe

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


Step 1
Cook the rice following packet directions. Set aside to cool.

Step 2
Meanwhile, combine the oil, lemon juice and sugar in a small jug. Season with salt and pepper.

Step 3
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.


Energy 3610kJ
Fat saturated 5.50g
Fat Total 33.00g
Carbohydrate sugars -
Carbohydrate Total 123.00g
Dietary Fibre 12.00g
Protein 21.00g
Cholesterol -
Sodium -

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      
Date Bake    

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