Rice salad with roast capsicum and chickpeas

Current rating: 4.5 (2 ratings)
Serves 6
Prep 20
Cook 30
Perfect for a summer barbeque or a light nutritious mid-week lunch.

Description

Perfect for a summer barbeque or a light nutritious mid-week lunch.
  • 2 red capsicums
  • 6 cloves garlic
  • 4 cups cooked brown rice, cooled
  • 400g can chickpeas, drained and rinsed
  • 310g can sweet corn kernels, drained
  • ½ cup parsley, chopped
  • ½ cup basil, chopped
  • 2 tbs macadamia nut oil
  • 3 tbs balsamic vinegar
  • 1 tsp sugar

Weight, measurement and temperature conversions

View nutrition information per serve

  1. Pre-heat oven to 180ºC. Place capsicums and garlic on a baking tray and cook for 20 minutes. Remove garlic and cook capsicums for a further 10 minutes until skin blisters and blackens. Leave to sit for 5 minutes.
  2. Place cooked rice, chickpeas, corn, parsley and basil in a large bowl. Remove skin and seeds from capsicums, dice and add to rice mixture. Mix well.
  3. Remove skin from garlic and chop well. Place in a jar and add the oil, vinegar and sugar. Screw on lid and shake well. Pour over rice salad and mix well.

Tips

  • This salad can be made 1 or 2 days before it is needed and kept in the fridge.
  • Macadamia nut oil has a sweet, nutty flavour making it perfect for use in salad dressings.

Tips

  • This salad can be made 1 or 2 days before it is needed and kept in the fridge.
  • Macadamia nut oil has a sweet, nutty flavour making it perfect for use in salad dressings.

Nutrition Information