Mexican Chilli Chickpeas Rice Salad Recipe
A delicious Mexican inspired dish which is the ideal quick and easy plant-based meal.
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Cooking tools:
- Non stick saucepan
- Saucepan
- Stove
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Citrus press
- Mason jar
- Colander
- Mixing bowl
- Spoon
- Serving bowl
Ingredients
- 120g Tilda Pure Basmati
- 100ml freshly squeezed orange juice
- 2 tbsp freshly squeezed lime juice
- 1 tbsp oil
- 3-4 shallots (100g), finely chopped
- 1 hot chilli
- 2 garlic cloves, crushed
- 1 tsp ground coriander
- 2 large celery stalks (200g), finely chopped
- 2 bay leaves
- 400g chickpeas (cooked)
- A small handful flat leaf parsley, finely chopped
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