Roast Capsicum (Pepper) and Chickpea Rice Salad

Name: Roast Capsicum (Pepper) and Chickpea Rice Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; ½ cup parsley, chopped; ½ cup basil, chopped; 2 tablespoons macadamia nut oil; 3 tablespoons balsamic vinegar; 1 teaspoon sugar

Servings: persons

1
Pre-heat oven to 180 degrees C.
2
Place capsicums and garlic on a baking tray and cook for 20 minutes.
3
Remove garlic and cook capsicums for a further 10 minutes until skin blisters and blackens.
4
Then remove and leave to sit for five minutes.
5
Place rice, chickpeas, corn, parsley and basil in a large bowl.
6
Remove skin and seeds from capsicums, dice, add to rice mixture and mix well.
7
Remove skin from garlic and chop well.
8
Place in a jar and add the oil, vinegar and sugar, screw on the lid and shake well.
9
Pour over rice salad and mix well.

1043

kcal

Calories

Fat

211

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 red capsicums, 6 garlic cloves, 4 cups brown rice, cooked, 1 (400 g) can chickpeas, drained and rinsed, and more.

Yes, Roast Capsicum (Pepper) and Chickpea Rice Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!