Nut and veg rice salad

Author: Sarah Swain - Food writer, stylist and recipe creator

Photographer: Wendy Fenwick

Save to favs/meal planning

See favs

Serves: 4

Time to make: 25 mins

Ingredients

More weights & measures

1 ¼ cups rice
400g can chickpeagarbanzoXsgarbanzosX, drained, rinsed
2 cups diced vegetables such as capsicums, spring onion, cucumber
1 red onion, finely chopped
⅓ cup oil-free sun-dried tomatoes, chopped
⅓ cup cashew nuts
⅓ cup dates or apricots
75g feta cheese, cubed
Dressing
3 tablespoons balsamic vinegar
2 tablespoons olive oil
1 teaspoon garlic purée
¼ cup orange juice
3 tablespoons chopped fresh parsley

Instructions

Stay Awake

1 Cook rice until tender. Place in a large serving bowl. Add chickpeas, chopped vegetables, nuts and fruit and mix together. Add feta and mix lightly.

2 Mix all dressing ingredients together and pour over rice. Toss lightly and serve.

Nutrition Info (per serve)

Calories 571 cal

Kilojoules 2390 kJ

Protein 16 g

Total fat 21 g

Saturated fat 7 g

Carbohydrates 85 g

Sugar 18 g

Dietary fibre 7 g

Sodium 460 mg

Calcium 190 mg

Iron 3.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

Save to favs/meal planning

See favs PRINT