Nut and veg rice salad

Ingredients

Serves (1) Serves (2) Serves (4) — default Serves (6) Serves (8) Serves (10)

Units: Metric Imperial (US)

Measurements explained

• 1 ¼ cups rice
  
• 400g can chickpeagarbanzoXsgarbanzosX, drained, rinsed
  
• 2 cups diced vegetables such as capsicums, spring onion, cucumber
  
• 1 red onion, finely chopped
  
• ⅓ cup oil-free sun-dried tomatoes, chopped
  
• ⅓ cup cashew nuts
  
• ⅓ cup dates or apricots
  
• 75g feta cheese, cubed
  
• Dressing
  
• 3 tablespoons balsamic vinegar
  
• 2 tablespoons olive oil
  
• 1 teaspoon garlic purée
  
• ¼ cup orange juice
  
• 3 tablespoons chopped fresh parsley

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Instructions

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1 Cook rice until tender. Place in a large serving bowl. Add chickpeas, chopped vegetables, nuts and fruit and mix together. Add feta and mix lightly.

2 Mix all dressing ingredients together and pour over rice. Toss lightly and serve.

Nutrition info (per serve)

Calories 571 cal

Kilojoules 2390 kJ

Total fat 21 g

Saturated fat 7 g

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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.

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First published: Mar 2013

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