Rice salad with peppers and chickpeas
Basic ingredient Mustard dressing
. .
Ingredients:
½ pound cooked chickpeas 1 pound white rice, cooked (may substitute for brown rice) 1 small can of peas ¼ cup almonds, halved and toasted 1 red bell pepper, squared 1 green bell pepper, squared 2 tomatoes, seeded, peeled and diced 6 black olives ½ bottle VILLY MUSTARD DRESSING The skin of 1 lemon
Preparation:
Cook white rice with the lemon peel. Remove the lemon skin when done. Drain chickpeas in a deep containert. Add the hot rice, peas, toasted almonds, bell peppers, tomatoes and olives. Pour MUSTARD DRESSING over salad and mix well. Serve at room or lightly refrigerated temperature.

 Arriba

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