Rice and chickpea salad
8-10 servings
Prep: 15 mins,
Cooking: 20 mins
Our herby Mediterranean vinaigrette transforms this simple rice salad.
Rate this recipe
Recipe Disclaimer
Tap for method
Ingredients (16)
| 375-500 ml | rice — parboiled |
| 2 | canned chickpeas — drained and rinsed |
| 300 g | israeli cucumber — chopped |
| 50 g | red spring onions — chopped |
| 1 can | sweetcorn |
| 180 g | calamata olives |
| 300 g | feta cheese — cubed |
| lemon — zest and juice |
VINAIGRETTE
| 2 | garlic — cloves, crushed |
| 45-60 ml | sun-dried tomatoes in vinaigrette — chopped |
| 30 ml | pesto — sun-dried tomato |
| 30 ml | fresh parsley — chopped |
| 15 ml | fresh oregano — chopped |
| 60 ml | fresh chillies — 573 |
| 15 ml | white balsamic or cabernet sauvignon vinegar |
| salt and freshly ground black pepper |
Tap for ingredients
New recipes on Food24
Leave a Reply
Food24 Team Loves
