Rice Salad With Chickpeas, Avocado and Roast Capsicum

Cooking Time

30 minutes

Ingredients (serves 4)

• 1 x 250g pkt Smart Rice Long Grain Brown Rice
• 60ml (1/4 cup) olive oil
• 1 tbs fresh lemon juice
• 1/2 tsp caster sugar
• 1 x 420g can chickpeas, rinsed, drained
• 1 x 250g punnet grape tomatoes, halved
• 1 Lebanese cucumber, trimmed, coarsely chopped
• 1 avocado, halved, stone removed, peeled, coarsely chopped
• 80g (1/2 cup) drained Always Fresh Fire Roasted Marinated Red Pepper strips (roasted capsicum)
• 2 tbs coarsely chopped pecans
• 4 pieces Lebanese bread

 

Method

1. Cook the rice following packet directions. Set aside to cool.
   
   
2. Meanwhile, combine the oil, lemon juice and sugar in a small jug. Season with salt and pepper.
   
   
3. Combine the rice, chickpeas, tomato, cucumber, avocado, capsicum and pecans in a large bowl. Add the dressing and gently toss until just combined. Divide among serving dishes. Serve salad with the bread.