Roasted chickpea and pomegranate rice salad
A colourful dish that's packed with flavour and comprises 3 of your 5 A DAY
- 40 minutes
- Serves 4
- 3 of 5 a day
- Kcal249
- Fat9.8g
- Salt0.1g
- Sugar7.5g


Recipe by: World Cancer Research Fund
| cancer and nutrition experts
Ingredients
- 1 x 400g can chickpeas, drained
- Light cooking spray oil, olive oil
- 150g wild rice with basmati or long grain rice
- 1 teaspoon ground cumin
- 120g mixed salad leaves
- 20cm cucumber, diced
- 1 red or yellow pepper, sliced
- 4 spring onions, finely sliced
- 80g pomegranate seeds
For the dressing:
- 4 tablespoons white wine vinegar
- 2 tablespoons olive oil
- 1/2 orange, juice only
Method
- Preheat the oven to 210°C/Fan 190°C.
- To make the roasted chickpeas, rinse the chickpeas under cool running water. Pat them dry with a clean tea towel or paper kitchen roll. Then spread them evenly over a lined baking tray and coat with spray oil. Gently toss to ensure they’re evenly coated, before roasting for 20–30 minutes – gently toss again after 10 minutes to evenly cook.
- Meanwhile, cook the rice according to packet instructions – there’s no need to add salt to the cooking water. Drain and allow to cool before assembling the salad.
- Once the chickpeas are golden and slightly crispy, remove them from the oven, sprinkle over the ground cumin, and toss.
- Add the dressing ingredients to a tight-sealing pot such as a Tupperware pot or jam jar. Put the lid on securely and shake vigorously.
- Mix the salad leaves with the rice and the other vegetables. Then add the dressing and mix again.
- Top with the roasted chickpeas and pomegranate, and serve.
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