Rice salad with roast capsicum and chickpeas | Sanitarium Health Food Company
Rice salad with roast capsicum and chickpeas is perfect for a summer barbeque or a light nutritious mid-week lunch.
Ingredients
- 2 red capsicums
- 6 cloves garlic
- 4 cups cooked brown rice, cooled
- 400g can chickpeas, drained and rinsed
- 310g can sweet corn kernels, drained
- ½ cup parsley, chopped
- ½ cup basil, chopped
- 2 tbs macadamia nut oil
- 3 tbs balsamic vinegar
- 1 tsp sugar
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