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Rice Chickpea Salad

  • 6servings
  • 30minutes
  • 366calories

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Source: www.food.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsA, B1, B3, C, E, P
MineralsZinc, Copper, Natrium, Fluorine, Silicon, Calcium, Potassium, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 cups brown rice , cooked

  2. 1 cup chickpeas , cooked

  3. 1 cup corn , cooked

  4. 1 red bell pepper

  5. 1 green bell pepper

  6. 1 yellow bell pepper

  7. 3 yellow onions

  8. 1 garlic clove

  9. 1 cup vegetable stock

  10. 1 tablespoon olive oil

  11. salt

  12. pepper

  13. paprika (to taste)

Instructions Jump to Ingredients ↑

  1. Slice onions and fry in the olive oil until browned. Remove from pan.

  2. Chop red, green, yellow bell pepper and garlic and mix with cooked rice, chickpeas and corn.

  3. Pour in the vegetable stock, mix well and season with salt, pepper and paprica to taste.

  4. Mix in the browned onions (they should still be warm when mixed in!).

  5. Can be made ahead, but should be taken out of the fridge about one hour before serving for the flavors to develop.

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