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!
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.
chickpeas(May be present Gluten, Lupin, Soy)
vegetable stock powder
microwavable basmati rice(ContainsSoy)
mojo rojo dressing(ContainsMilk)
Tex-Mex spice blend(May be present Gluten)
• 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
• 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
• 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