Roast Capsicum (Pepper) and Chickpea Rice Salad |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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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. Ingredients:
2 red capsicums |
6 garlic cloves |
4 cups brown rice, cooked |
1 (400 g) can chickpeas, drained and rinsed |
1 (310 g) can sweet corn |
1/2 cup parsley, chopped |
1/2 cup basil, chopped |
2 tablespoons macadamia nut oil |
3 tablespoons balsamic vinegar |
1 teaspoon sugar |
Directions:
1. Pre-heat oven to 180ºC.
2. Place capsicums and garlic on a baking tray and cook for 20 minutes.
3. Remove garlic and cook capsicums for a further 10 minutes until skin blisters and blackens. Then remove and leave to sit for five minutes.
4. Place rice, chickpeas, corn, parsley and basil in a large bowl.
5. Remove skin and seeds from capsicums, dice, add to rice mixture and mix well.
6. Remove skin from garlic and chop well.
7. Place in a jar and add the oil, vinegar and sugar, screw on the lid and shake well.
8. Pour over rice salad and mix well.
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