Rice Salad with Chickpeas, Avocado & Roast Capsicum
Each mouthful of this quick and colourful salad has crunchy pecans, sweet roast capsicum and healthy brown rice.
- Yield: Serves 4
- Preparation Time: 30 Minutes
Ingredients
- 250g long grain brown rice
- ¼ cup olive oil
- 1 tbs fresh lemon juice
- ½ tsp caster sugar
- 1 x 420g can chickpeas, rinsed, drained
- 250g grape tomatoes, halved
- 1 lebanese cucumber, trimmed, coarsely chopped
- 1 avocado, halved, stone removed, peeled, coarsely chopped
- ½ cup fire roasted marinated red pepper strips
- 2 tbs coarsely chopped pecans
- 4 pieces of lebanese bread
Directions
- Cook the rice following 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.
- Mix the Olive Oil, Lemon juice and caster sugar for the dressing and gently toss until just combined. Divide among serving dishes. Serve with the bread.
- Try serving this recipe as a side salad at your next barbecue - it works well with chargrilled chicken breasts and barbecued beef steaks.
