Mexican Chilli Chickpeas Rice Salad Recipe | Tilda

Ingredients

• To serve:
• 120g Tilda Pure Basmati
• For the dressing:
• 100ml freshly squeezed orange juice
• 2 tbsp freshly squeezed lime juice
• 1 tbsp oil
• For the chickpeas:
• 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