Ingredients
- 3⁄4 cup brown rice (see Tip)
- 1 cup no-added-salt chickpeas, drained and rinsed
- 2 tbsp extra virgin olive oil (EVOO)
- 2 tbsp lemon juice
- 1 tsp grated ginger
- Sesame oil
- 1 x 425g can tuna in oil, drained
- 10 snow peas, shredded
- 1 small red capsicum, cut into julienne strips
- 4 large radish, shaved
- 1 lebanese cucumber, shaved
- Fresh dill, to serve
- Fresh parsley, to serve
Method
Place rice and 1 cup water in a saucepan and stir to combine. Cook over medium heat, covered with a tight-fitting lid, for 8 minutes. The liquid should be absorbed and the rice tender. Add the drained chickpeas and stir.
Meanwhile, make the dressing by combining EVOO, lemon juice, grated ginger and a few drops of sesame oil in a screw top jar. Screw on the lid and shake.
When ready to serve, divide the rice and chickpea mixture among four bowls. Top with one-quarter of the tuna, prepared vegetables and herbs. Drizzle with dressing just before serving.
Tip: To save time, you can use a 450g pouch of microwaveable brown rice. Simply heat for 2½ minutes according to packet instructions.
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Tips
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Nutrition Per Serving
