Zutaten für Rice Chickpea Salad
- Brown Rice
- 1 (15-ounce) can chickpeas, rinsed and drained
- 1 cup frozen corn, thawed
- Red Bell Pepper
- Green Bell Pepper
- Yellow Bell Pepper
- Yellow Onions
- Garlic Clove
- 1/2 cup vegetable stock
- 2 tablespoons olive oil
- Salt to taste
- Pepper to taste
- Paprika
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Zubereitung von Rice Chickpea Salad
- Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add 1 medium onion, thinly sliced, and cook until golden brown, about 5-7 minutes.
- Remove the onions from the skillet and set aside.
- In a large bowl, combine 2 cups cooked rice, 1 (15-ounce) can chickpeas (rinsed and drained), 1 cup frozen corn (thawed), 1 red bell pepper (chopped), 1 green bell pepper (chopped), and 1/2 yellow bell pepper (chopped). Mince 2 cloves of garlic and add to the bowl.
- Pour in 1/2 cup vegetable stock, and season generously with salt, pepper, and 1 teaspoon paprika. Mix well to combine.
- Gently stir in the browned onions.
- Cover and refrigerate for at least 30 minutes (or up to 2 days) to allow the flavors to meld. For best flavor, remove from refrigerator 1 hour before serving.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
20g
Fat
4g
Carbs
24g
