Roast Capsicum (Pepper) and Chickpea Rice Salad

• 2 red capsicums
• 6 garlic cloves
• 4 cups brown rice, cooked
• 1 (400 g) can chickpeas, drained and rinsed
• 1 (310 g) can sweet corn
• 12 cup parsley, chopped
• 12 cup basil, chopped
• 2 tablespoons macadamia nut oil
• 3 tablespoons balsamic vinegar
• 1 teaspoon sugar

1. Pre-heat oven to 180 degrees C.
2. Place capsicums and garlic on a baking tray and cook for 20 minutes.
3. Remove garlic and cook capsicums for a further 10 minutes until skin blisters and blackens.
4. Then remove and leave to sit for five minutes.
5. Place rice, chickpeas, corn, parsley and basil in a large bowl.
6. Remove skin and seeds from capsicums, dice, add to rice mixture and mix well.
7. Remove skin from garlic and chop well.
8. Place in a jar and add the oil, vinegar and sugar, screw on the lid and shake well.
9. Pour over rice salad and mix well.

red capsicums, garlic, brown rice, chickpeas, sweet corn, parsley, basil, nut oil, balsamic vinegar, sugar

Taken from www.food.com/recipe/roast-capsicum-pepper-and-chickpea-rice-salad-299374 (may not work)