Roast Capsicum Pepper And Chickpea Rice Salad Recipes
CHICKPEA & ROASTED PEPPER SALAD
This healthy salad is good with all sorts of dishes, particularly cold or barbecued meats and fish
Provided by Mary Cadogan
Categories Buffet, Dinner, Lunch, Side dish, Snack, Supper
Time 10m
Number Of Ingredients 7
Steps:
- Rinse and drain the chickpeas, then pat dry with kitchen paper. Tip onto a plate and crush roughly with a fork. Drain the peppers, then roughly chop. Mix the mashed chickpeas and peppers with the remaining ingredients, plus some seasoning.
- Serve in one big bowl, or four small ones so everyone has their own portion.
Nutrition Facts : Calories 168 calories, Fat 10 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 6 grams protein, Sodium 0.65 milligram of sodium
ROAST CAPSICUM (PEPPER) AND CHICKPEA RICE SALAD
High in fibre, low in cholesterol, this salad is great for barbeques, picnics or lunch boxes. It is vegan & diabetic friendly. Recipe courtesy of Sanitarium foods.
Provided by Rhiannon and Matt
Categories Lunch/Snacks
Time 40m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- 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. Then remove and leave to sit for five minutes.
- Place rice, chickpeas, corn, parsley and basil in a large bowl.
- Remove skin and seeds from capsicums, dice, add to rice mixture and mix well.
- Remove skin from garlic and chop well.
- Place in a jar and add the oil, vinegar and sugar, screw on the lid and shake well.
- Pour over rice salad and mix well.
Nutrition Facts : Calories 600.4, Fat 5.2, SaturatedFat 0.9, Sodium 220, Carbohydrate 124.7, Fiber 9.8, Sugar 5.2, Protein 15.6
More about "roast capsicum pepper and chickpea rice salad recipes"
RICE SALAD WITH ROAST CAPSICUM AND CHICKPEAS
From sanitarium.com.au
4.8/5 (4)Calories 390 per serving
- 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.
- 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.
- 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.
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