Zucchini, rice and chickpea salad

Zucchini, rice and chickpea salad

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Zucchini, rice and chickpea salad

The ingredient of Zucchini, rice and chickpea salad

  1. 1 half cups medium-grain brown rice (see observe)
  2. 400g can chickpeas, drained, rinsed
  3. 2 small zucchini, peeled into ribbons
  4. 230g jar pitted Sicilian olives, halved
  5. 1/3 cup shaved parmesan
  6. 1 celery stalk, thinly sliced
  7. 60g child rocket
  8. 1/three cup fresh flat-leaf parsley leaves
  9. 2 tablespoons coarsely chopped sparkling dill
  10. 1/four cup lemon juice
  11. 2 tablespoons more virgin olive oil

The instruction how to make Zucchini, rice and chickpea salad

  1. Cook the rice following packet directions.
  2. Place 1/2 the chickpeas in a big bowl. Using a fork, roughly mash. Add zucchini, olive, parmesan, celery, rocket, parsley, dill, cooked rice and ultimate chickpeas.
  3. Whisk lemon juice and oil collectively in a bowl. Season with salt and pepper. Drizzle over salad. Toss lightly to combine. Serve.

Nutritions of Zucchini, rice and chickpea salad

fatContent: 564.996 calories
saturatedFatContent: 20.5 grams fat
carbohydrateContent: 4.5 grams saturated fat
sugarContent: 73.5 grams carbohydrates
fibreContent:
proteinContent:
cholesterolContent: 15.1 grams protein
sodiumContent: 8 milligrams cholesterol

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