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Salad · Middle Eastern

Saudi Kabsa-Spiced Chickpea and Rice Salad with Raisins and Almonds

35 min Serves 4 ~532 kcal/serving ~£4.50 (£1.13/serving) Contains-nutsDairy-freeGluten-freeVeganVegetarian

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Ingredients

  • 250 g basmati rice
  • 400 g tinned chickpeas
  • 40 g raisins
  • 40 g flaked almonds
  • 1 tsp baharat
  • 3 spring onions, sliced
  • 3 tbsp olive oil
  • 2 tbsp lemon juice

Nutrition (per serving)

Calories
532 kcal
Protein
14.4 g
Carbohydrate
73.9 g
of which sugars
7.4 g
Fat
18.8 g
of which saturates
2.3 g
Fibre
8.5 g
Salt
0.61 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Cook the basmati rice in plenty of boiling salted water for 10-12 minutes until tender, then drain and cool slightly.

  2. 2

    Toast the flaked almonds in a dry pan for 2-3 minutes until golden.

  3. 3

    Whisk the olive oil, lemon juice and baharat together, season with salt.

  4. 4

    Toss the rice with the chickpeas, raisins, spring onions and dressing.

  5. 5

    Scatter over the toasted almonds to serve.

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