Pasta, rice and noodle dishes
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Chicken and chickpea rice salad
Serves: 4
Time to make: 10 mins
Total cost: $15.20 / $3.80 per serve
(at time of publication)
Ingredients
Units: Metric | Imperial (US)
- 400g wholegrain 90-second rice
- 400g can chickpeagarbanzoXsgarbanzosX, drained, rinsed
- 300g cooked lean chicken, sliced or diced
- 10 cherry tomatoes
- 4 cups baby spinach
- 4 tablespoons pesto
- 1 tablespoon olive oil
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 509cal
-
Kilojoules 2130kJ
-
Protein 34g
-
Total fat 18g
-
–Saturated fat 3g
-
Carbohydrates 50g
-
–Sugars 4g
-
Dietary fibre 9g
-
Sodium 310mg
-
Calcium 80mg
-
Iron 4mg
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.
Author: Niki Bezzant - Editor-at-large
First published: Dec 2010
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
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