Herby rice salad with peas and almonds
Cooled rice mixed with peas, chickpeas, cucumber and lots of mint and parsley, finished with toasted almonds. It is a fresh packed lunch that does not need a fridge-cold bowl to taste right.
Made without gluten ingredients.
Method
- Rinse the rice in a sieve and put it in a small lidded pan with 300 ml of cold water and a pinch of salt. Bring to the boil, cover, and cook on the lowest heat for 12 minutes, then leave it covered for 5 minutes. Spread on a large plate to cool for 10 minutes.
- Put the peas in a bowl and pour boiling water over them. Leave for 2 minutes, then drain and cool under the cold tap.
- Drain and rinse the chickpeas. Dice the cucumber, slice the spring onions, chop the parsley, and pick and chop the mint. Roughly chop the almonds and toast them in a dry pan for 2 minutes.
- In a large bowl, whisk the olive oil, the juice of the lemon and a pinch of salt.
- Add the rice, peas, chickpeas, cucumber, spring onions and herbs and toss gently.
- Season with black pepper, share between bowls and scatter with the almonds.
Tip Spread the rice out on a tray to cool quickly, as hot rice in a salad goes gluey.
Per portion
| Energy | 702 kcal |
| Protein | 24 g |
| Carbohydrate | 88 g |
| of which sugars | 7 g |
| Fat | 26 g |
| of which saturates | 3 g |
| Fibre | 14 g |
| Salt | 0.27 g |
These values are estimates, calculated per portion from standard food composition figures for each ingredient, and are not a substitute for a food label or professional advice.
Photo made with AI.
From Nosha · nosha.app
You need, for 2
2
- rice150 g
- frozen peas150 g
- chickpeas1 tin
- cucumber½
- spring onion2
- mint½ bunch
- parsley½ bunch
- almonds30 g
- lemon1
- olive oil2 tbsp
