Name: Rice salad with chickpeas, avocado & roast capsicum
Cook time: 30 min
Total time: 30 min
Yield: 1
Ingredients: 1 x 250g pkt Smart Rice Long Grain Brown Rice; 60ml (1/4 cup) olive oil; 21.00 gm fresh lemon juice; 2.50 gm caster sugar; 1 x 420g can chickpeas, rinsed, drained; 1 x 250g punnet grape tomatoes, halved; 1 Lebanese cucumber, trimmed, coarsely chopped; 1 avocado, halved, stone removed, peeled, coarsely chopped; 80g (1/2 cup) drained Always Fresh Fire Roasted Marinated Red Pepper strips (roasted capsicum); 40.00 ml coarsely chopped pecans; 4 pieces Lebanese bread

Rice salad with chickpeas, avocado & roast capsicum

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Prep Time:

Cook Time:
30 minutes

Total Time:
30 minutes

Colorful salad with crunchy pecans, sweet roasted bell peppers, and nutritious brown rice in every bite.

Ingredients:

1 x 250g pkt Smart Rice Long Grain Brown Rice
60ml (1/4 cup) olive oil
21.00 gm fresh lemon juice
2.50 gm caster sugar
1 x 420g can chickpeas, rinsed, drained
1 x 250g punnet grape tomatoes, halved
1 Lebanese cucumber, trimmed, coarsely chopped
1 avocado, halved, stone removed, peeled, coarsely chopped
80g (1/2 cup) drained Always Fresh Fire Roasted Marinated Red Pepper strips (roasted capsicum)
40.00 ml coarsely chopped pecans
4 pieces Lebanese bread

Instructions:

Prepare the rice according to the package instructions, then allow it to cool.
In a small jug, blend together the oil, lemon juice, and sugar, then season with salt and pepper to enhance the flavors.
In a large bowl, mix together rice, chickpeas, tomato, cucumber, avocado, capsicum, and pecans. Drizzle the dressing over the salad and toss gently until well combined. Portion into serving dishes and serve with bread.

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