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Chicken and chickpea rice salad

  • Time to make: 10 mins
  • Serving: 4 people
Ratings: 4.5
Ingredients

Ingredients

  • 400g wholegrain 90-second rice
  • 400g can chickpeas, drained, rinsed
  • 300g cooked lean chicken, sliced or diced
  • 10 cherry tomatoes
  • 4 cups baby spinach
  • 4 tablespoons pesto
  • 1 tablespoon olive oil
  • Always check food labels for allergens or trace warnings before buying your ingredients.
    Ingredients

    Instructions

    (Stops screen from sleeping)

    1 Cook rice following packet directions. Place in a large bowl. Add chickpeas and chicken.

    2 Halve tomatoes and add to rice. Place spinach in a separate bowl. Add boiling water to wilt leaves. Drain. Stir into rice.

    3 Mix pesto and olive oil together. Stir into rice. Serve.

    Variations

    Make it gluten free: Use gluten-free pesto.

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