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Roast Capsicum (Pepper) and Chickpea Rice Salad Recipe

Roast Capsicum (Pepper) and Chickpea Rice Salad Recipe

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Roast Capsicum (Pepper) and Chickpea Rice Salad

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Ingredients:

Serving

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 tbsp macadamia nut oil
3 tbsp balsamic vinegar
1 tsp sugar

Directions:

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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	165.98 Kcal (695 kJ)
Calories from fat	18.86 Kcal
		% Daily Value*
Total Fat	2.1g	3%
Sodium	12.12mg	1%
Potassium	111.13mg	2%
Total Carbs	33.1g	11%
Sugars	1.7g	7%
Dietary Fiber	2.85g	11%
Protein	4.31g	9%
Vitamin C	8mg	13%
Iron	0.5mg	3%
Calcium	31.1mg	3%

Amount Per 100 g
Calories	108 Kcal (452 kJ)
Calories from fat	12.27 Kcal
		% Daily Value*
Total Fat	1.36g	3%
Sodium	7.88mg	1%
Potassium	72.31mg	2%
Total Carbs	21.54g	11%
Sugars	1.11g	7%
Dietary Fiber	1.86g	11%
Protein	2.8g	9%
Vitamin C	5.2mg	13%
Iron	0.3mg	3%
Calcium	20.2mg	3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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