Asian Chickpea and Rice Salad

Asian Chickpea and Rice Salad

Asian Chickpea and Rice Salad

Great cholesterol lowering side dish recipe to accompany any meal.

  • PREP TIME 15 min
  • COOK TIME 25 min


  • 1/2 cup long-grain white rice
  • 400 g canned chickpeas
  • 40 g / 2 tbsp Flora Original Spread
  • 1 large brown onion, sliced
  • 1 large red capsicum, chopped
  • 4 flat mushrooms, sliced at the last minute
  • 1 tbsp finely chopped ginger
  • 1 cup chopped coriander
  • 3 tbsp sweet chilli sauce
  • 1/2 cup lime juice
  • 1/2 cup finely shredded mint


  1. Cook rice according to pack directions. If using gentle boil method, drain well.
  2. Drain and rinse chickpeas. Heat Flora pro-activ in a non-stick frying plan and stir fry onion and capsicum for 2 minutes. Add mushrooms and stir fry for a further 2 minutes. Add ginger and stir fry for another 2-3 minutes until vegetables are cooked. Remove from heat and stir in coriander.
  3. To create dressing, combine sweet chilli sauce, lime juice and mint.
  4. To serve, mix together the rice, chickpeas, vegetables and dressing before you serve, and garnish with the lime wedges.
  5. TIP-You can make the quantity of dressing if preferred, it still tastes great.
Nutritional Information

Nutritional Information

Nutritional Information
Energy (kcal)376 kcal
Energy (kJ)1575 kJ
Protein (g)11.7 g
Carbohydrate incl. fibre (g)64.3 g
Carbohydrate excl. fibre (g)53.5 g
Sugar (g)14.0 g
Fibre (g)10.9 g
Fat (g)9.6 g
Saturated fat (g)2.1 g
Unsaturated fat (g)6.6 g
Monounsaturated fat (g)0.7 g
Polyunsaturated fat (g)1.2 g
Trans fat (g)0.1 g
Cholesterol (mg)0 mg
Sodium (mg)607 mg
Salt (g)1.51 g
Vitamin A (IU)5479 IU
Vitamin C (mg)75.4 mg
Calcium (mg)143 mg
Iron (mg)4.99 mg
Potassium (mg)1030 mg