Rice salad with roast capsicum and chickpeas

Vegetarian
Rice salad with roast capsicum and chickpeas

Prep

20 min

Cook

30 min

Serves

6

Skill

Dairy and Lactose FreeVeganSides SaladsEntertainingSummerGood Source of ProteinLow in FatLow in SugarLow in Sodium

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

Nutrition per serving

Weight, measurement and temperature conversions
1630 kJ

energy kj

11 g

protein

1 g

saturated fat

9 g

dietary fibre

59 g

carbohydrate

8 g

sugars

272 mg

sodium