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Rice and chickpea salad


rice salad

Ingredients 17
Servings 8-10
Time 15 min

Ingredients

  • 375-500
    ml
    parboiled rice
  • 2
    cans (400g each) chickpeas, drained and rinsed
  • 300
    g
    Israeli cucumber, chopped
  • 50
    g
    red spring onions, chopped
  • 1
    can
    whole kernel corn
  • 180
    g
    Kalamata olives
  • 300
    g
    feta cheese, cubed
  • zest and juice of 2 lemons
  • VINAIGRETTE
  • 2
    garlic cloves, crushed
  • 45-60
    ml
    chopped sun-dried tomatoes in vinaigrette
  • 30
    ml
    sun-dried tomato pesto
  • 30
    ml
    chopped fresh parsley
  • 15
    ml
    chopped fresh oregano
  • 60
    ml
    olive oil
  • 15
    ml
    white balsamic or cabernet sauvignon vinegar
  • salt and pepper
 

Method

20 min
 

1.  Cook the rice according  to the packet instructions. Strain and allow to cool.

2.  Add the remaining ingredients and toss lightly.

3.  Vinaigrette Mix all the ingredients and pour over the salad just before serving. 

 

 

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