Home Recipes Mexican Chilli Chickpeas & Rice Salad

Mexican Chilli Chickpeas & Rice Salad

  • 16 - 30 Minutes
  • Easy
  • 2

A delicious Mexican inspired dish which is the ideal quick and easy plant-based meal. The citrus dressing pairs perfectly with the fiery heat of our Hot Jalapeno Wholegrain rice.

Tildalicious tip: Chickpeas are less well known as an ingredient in Mexican cooking here in the UK but they are commonly used in Mexico. What's more, they're a great source of vegetarian protein!



To serve:

  • 1 pouch Tilda Hot Jalapeño Wholegrain rice

For the dressing:

  • 100ml freshly squeezed orange juice
  • 2 tbsp freshly squeezed lime juice
  • 1 tbsp olive oil

For the chickpeas:

  • 3-4 shallots (100g), finely chopped
  • 2 garlic cloves, crushed
  • 1 tsp ground coriander
  • 2 large celery stalks (200g), finely chopped
  • 2 bay leaves
  • 400g canned chickpeas, drained
  • A small handful flat leaf parsley, finely chopped


  1. Heat the shallots, garlic, ground coriander, celery, bay leaves, chickpeas and 2 tablespoons of water in a non stick saucepan and cook over a low heat, covered, for 10 minutes until the shallots and celery have softened.
  2. Meanwhile, make the dressing, add the orange juice, lime juice, olive oil and a pinch of salt to a clean jam jar and shake well.
  3. Heat the Tilda Hot Jalapeño Wholegrain rice according to pack instructions.
  4. Remove the chickpeas from the heat, remove the bay leaves and add the dressing. Top the hot rice with the warm chickpeas and add parsley over the top.

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