Mexican Chilli Chickpeas Rice Salad Recipe
Delicious Mexican-inspired Chickpeas & Rice Salad with citrus dressing and fiery chilli. Quick, easy, plant-based and vegetarian. Perfect for lunch or dinner!
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Cooking tools:
- Chef's knife
- Cutting board
- Non stick saucepan
- Stove
- Colander
- Pot
- Jam jar
- Measuring cup
- Measuring spoon
- Kitchen scale
- Citrus press
- Wooden spoon
- Mixing bowl
- 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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