Lemony rice & peas

This salad is packed with pulses and should be enough of a carb hit that you don’t need to serve potatoes as well

  • Prep:15 mins
    Cook:20 mins
  • Serves 10
  • Easy

Nutrition per serving

  • kcal 229
  • fat 9g
  • saturates 1g
  • carbs 32g
  • sugars 2g
  • fibre 4g
  • protein 7g
  • salt 0.61g


  • 300g brown basmati rice
  • 75ml olive oil
  • 200g frozen peas
  • 410g can lentils, rinsed and drained
  • 410g chickpeas, rinsed and drained
  • juice 2 lemon
  • 2 bunches spring onions, finely sliced
  • large bunch coriander, chopped


Make and take
Take the salad in a large bowl, keeping coriander separate. Toss through before serving.


  1. Cook the rice in a large pan of boiling water for about 15 mins, drain and drizzle with a little of the olive oil, then leave to cool.

  2. Boil a kettle and pour the water over the peas in a small bowl. Leave them to defrost, then drain. In a large bowl, mix the rice with the peas, lentils, chickpeas, remaining olive oil, lemon juice and the spring onions. Season to taste. The rice salad can now be kept in the fridge for up to 2 days. Remove from the fridge about 30 mins before serving, then stir through the coriander.

Suggested recipes from this collection...