Rice and chickpea salad

8-10 servings Preparation: 15 mins, Cooking: 20 mins By YOU Magazine
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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
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
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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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