As well as being delicious in its own right, this salad is a great way to use up leftover roast turkey. If you haven’t got turkey then buy roast chicken breast.
Assemble salad, without pomegranate and mint, up to 2hr before serving. Cover and chill. Add pomegranate and mint just before serving.
Advertisement - Continue Reading Below
Yields:
8 serving(s)
Prep Time:
20 mins
Cook Time:
25 mins
Total Time:
45 mins
Cal/Serv:
231
Ingredients
200g
white basmati and wild rice mix
400g
tin chickpeas, drained and rinsed
300g
cooked turkey or chicken, shredded
3
spring onions, finely sliced
2
carrots, peeled and coarsely grated
1
cucumber, peeled into ribbons
150g
pomegranate seeds
Large handful mint, leaves picked and torn
FOR THE DRESSING
1
garlic clove, crushed
1tsp.
sugar
4Tbsp.
lime juice
3Tbsp.
rice vinegar
1Tbsp.
fish sauce
2Tbsp.
vegetable oil
Directions
Step 1Cook rice in a pan of boiling water according to pack instructions, drain and rinse briefly with cold water to stop the cooking. Drain well.
Step 2In a small bowl or jug whisk together the dressing ingredients with some seasoning.
Step 3Tip the drained rice and chickpeas into a large bowl, pour over 1⁄2 the dressing and toss gently. Add the shredded meat, spring onions, carrot and cucumber, remaining dressing and most of the pomegranate and mint (reserving some as garnish). Toss together to combine (with your hands is easiest).
Step 4Tip salad on to a large serving plate, piling the cucumber on top, sprinkle over the reserved pomegranate seeds and mint and serve.
Per serving:
Calories: 231
Protein: 16g
Fat: 5g
Saturates: 1g
Carbs: 29g
Sugars: 5g
Fibre: 3g
The best starter recipes for fuss-free entertaining
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
