HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconTex Mex Chickpeas & Rice With Cucumber Salsa & Fetta
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Tex-Mex Chickpeas & Rice with Cucumber Salsa & Fetta

Tex-Mex Chickpeas & Rice with Cucumber Salsa & Fetta

Pre-Prepped | Three Steps | Ready in 15

Fresh & Fast
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With pre-chopped, pre-marinated ingredients, our new Fresh & Fast recipes are on the table in just 15 minutes. Perfect for busy weeknights - and busy people. This week, enjoy a bountiful bowl of rice, topped with Tex-Mex flavoured chickpeas & cucumber salsa!

This recipe is under 650kcal per serving.

Heads-up - you'll need a microwave for this recipe!

Tags:Not Suitable for CoeliacsNaturally Gluten-FreeUnder 650kcalVeggie
Allergens:SoyMilk

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time15 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1

lemon

1

cucumber

1

capsicum

1 tin

sweetcorn

1 tin

chickpeas

(May be present Gluten, Lupin, Soy)

1 sachet

vegetable stock powder

1 packet

tomato paste

1 packet

microwavable basmati rice

(ContainsSoy)

1 packet

mojo rojo dressing

(ContainsMilk)

1 bag

coriander

1 packet

fetta cubes

(ContainsMilk)

1 sachet

Tex-Mex spice blend

(May be present Gluten)

Not included in your delivery

olive oil

Nutritional Values
Nutritional Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2898 kJ
Fat22.8 g
of which saturates5.9 g
Carbohydrate81.7 g
of which sugars16.6 g
Protein28.5 g
Sodium1995 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

• Cut lemon into wedges. • Roughly chop cucumber, then transfer to a bowl. Add a good squeeze of lemon juice. Drizzle with olive oil, then season and toss • Thinly slice capsicum

2

• Heat frying pan over high heat with a drizzle of olive oil • Drain corn and chickpeas • Cook chickpeas, corn and capsicum until browned, 2-3 mins • Add spice blend, stock powder, tomato paste and a good dash of water. Cook, tossing, until browned, 1-2 mins. Season to taste, then remove from heat

3

• Heat rice in microwave until steaming, 2-3 mins • Add rice to chickpea pan, tossing to coat • Plate up Tex-Mex chickpeas and rice. Top with cucumber salsa • Drizzle with mojo rojo dressing, tear over coriander and crumble over fetta • Serve with remaining lemon wedges