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Roast Capsicum (Pepper) and Chickpea Rice Salad

2 red capsicums
6 garlic cloves
4 cups brown rice, cooked
1 (400 g) can chickpeas, drained and rinsed
1 (310 g) can sweet corn
12 cup parsley, chopped
12 cup basil, chopped
2 tablespoons macadamia nut oil
3 tablespoons balsamic vinegar
1 teaspoon sugar


Pre-heat oven to 180 degrees C. Place capsicums and garlic on a baking tray and cook for 20 minutes. Remove garlic and cook capsicums for a further 10 minutes until skin blisters and blackens. Then remove and leave to sit for five minutes. Place rice, chickpeas, corn, parsley and basil in a large bowl. Remove skin and seeds from capsicums, dice, add to rice mixture and mix well. Remove skin from garlic and chop well. Place in a jar and add the oil, vinegar and sugar, screw on the lid and shake well. Pour over rice salad and mix well.

Source: www.food.com