

Chicken and chickpea rice salad
(at time of publication)
Ingredients
- 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
Log In or Sign Up to save this recipe to your shopping list.
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
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
Sign up for the
newsletter
Delicious recipes and expert health advice you can trust, delivered to your inbox.
RELATED ADVICE LATEST ADVICE