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Roasted chickpea and rice salad recipe
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Protein and fiber-rich veggie salad for lasting fullness.
Ingredients:
  • 400g can chickpeas, rinsed, drained
  • 2 red capsicums, deseeded, cut into 2cm pieces
  • 2.50 gm ground cumin
  • 2.50 gm smoked paprika
  • 200g pkt podded frozen edamame
  • 150g sugar snap peas, trimmed
  • 18.00 gm tahini
  • 20.00 gm warm water
  • 52.50 gm fresh lemon juice
  • 7.20 gm honey
  • 1 small red onion, thinly sliced
  • 250g packet microwave brown rice, warmed
  • 60g baby spinach and rocket mix
Instructions:
  • Preheat the oven to 200°C/180°C fan forced and prepare a baking tray by lining it with baking paper.
  • Spread the chickpeas and capsicum on a baking tray lined with parchment paper. Drizzle with oil and evenly coat with cumin and paprika. Roast for 25 minutes, stirring halfway, until the chickpeas are crispy.
  • In a saucepan of boiling water, blanch the edamame and sugar snap peas for 2-3 minutes until vibrant green and crisp-tender. Quickly cool them in cold running water and then drain.
  • In a bowl, mix together tahini, water, 11⁄2 tablespoons lemon juice, and 1⁄2 teaspoon honey. Set aside. In another bowl, mix the rest of the lemon juice and honey. Season with a large pinch of salt. Add the onion and stir to combine. Let it sit for 10 minutes to pickle, stirring occasionally.
  • Arrange the rice, spinach, rocket, edamame, sugar snap peas, roasted chickpeas, and capsicum on individual serving plates. Drizzle the tahini mixture on top and garnish with pickled onion before serving.

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