Chicken and chickpea rice salad
Pasta, rice and noodle dishes

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

  • 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

  • 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.

    Nutrition Info (per serve)

      • Kilojoules 2130kJ

      • Calories 509cal

      • Protein 34g

      • Total fat 18g

      • Saturated fat 3g

      • Carbohydrates 50g

      • Sugars 4g

      • Dietary fibre 9g

      • Sodium 310mg

      • Calcium 80mg

      • Iron 4mg

    Variations

    Make it gluten free: Use gluten-free pesto.

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    Author: Niki Bezzant - Editor-at-large
    First published: Dec 2010

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