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Rice salad with roast capsicum and chickpeas

Serves: 6
Prep: 20
Cook: 30

    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


    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.


    • 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.

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