Chicken and chickpea rice salad
Serves: 4
Time to make: 10 mins
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
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Instructions
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.
Nutrition Info (per serve)
-
Calories 509 cal
-
Kilojoules 2130 kJ
-
Protein 34 g
-
Total fat 18 g
-
Saturated fat 3 g
-
Carbohydrates 50 g
-
Sugar 4 g
-
Dietary fibre 9 g
-
Sodium 310 mg
-
Calcium 80 mg
-
Iron 4 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.
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
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