Ingredients
150g brown basmati rice
150g frozen peas
1 bunch spring onions
1/2 head of broccoli, in small florets
1 tin of cooked chickpeas
Olive oil
1 lemon – zest and juice
Small bunch of fresh coriander, chopped
Method
Cook the rice according to the packet instructions, then drain and put into large mixing bowl.
In a bowl or jug, cover the frozen peas with boiling water and leave for 5-10 mins. Drain and add to the large mixing bowl with the rice.
Lightly steam the broccoli florets – retaining colour and crunch, then add to the mixing bowl.
Drain and rinse 1 tin of chickpeas and add to the mixing bowl.
For the dressing, in a jar or small bowl, combine 2-3 tbsp of olive oil, lemon juice and zest, salt and pepper.
Toss the salad with the dressing and sprinkle with chopped coriander to taste.
To serve in your Boru bento box: place the main salad in the bottom layer (warm through in the microwave or eat cold, as desired), add rocket and sliced avocado to the top layer and fill the inner tray with Crispy Chickpeas, to sprinkle on top.
To Serve
Rocket, Avocado , Crispy chickpeas [link to recipe]