Try out this easy to make chicken and chickpea rice salad recipe. Serve it with your main course meal and enjoy the nutrition.
- 400g wholegrain 90-second rice
- 400g can chickpeas, drained, rinsed
- 300g cooked lean chicken, sliced or diced
- 10 cherry tomatoes
- 4 cups baby spinach
- 4 tablespoons pesto
- 1 tablespoon olive oil
Step 1 Cook rice following packet directions. Place in a large bowl. Add chickpeas and chicken.
Step 2 Halve tomatoes and add to rice. Place spinach in a separate bowl. Add boiling water to wilt leaves. Drain. Stir into rice.
Step 3 Mix pesto and olive oil together. Stir into rice. Serve.