Chicken and chickpea rice saladReviewed by our expert panel
(at time of publication)
- 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
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.
Make it gluten free: Use gluten-free pesto.
Nutrition Info (per serve)
Total fat 18g
–Saturated fat 3g
Dietary fibre 9g
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