Ingredients
1 cup wholegrain rice
8 oz chickpeas, drained, rinsed
1/2 pound cooked lean chicken, sliced or diced
6 cherry tomatoes
2 cups baby spinach
2 tablespoons pesto
1 tablespoon olive oil
Preparation
Cook rice following packet directions. Place in a large bowl. Add chickpeas and chicken.
Halve tomatoes and add to rice. Place spinach in a separate bowl. Add boiling water to wilt leaves. Drain. Stir into rice.
Mix pesto and olive oil together. Stir into rice. Serve.
