Spanish rice salad with chickpeas & peppers
A Spanish lunch for the galley that copes with rough seas, needs no fridge, about 10 min hands-on.
- Lunch
- Spanish
- ⏱ 10 min
- 🌊 Sea tolerance 4/5
- vegan
- vegetarian
- pescatarian
- gluten-free
- kosher
- halal
Ingredients
For 4 servings (one normal-appetite adult each). Per serving in brackets.
- White rice (long grain)240 g (60 g)
- Canned chickpeas280 g (70 g)
- Roasted red peppers (jar)160 g (40 g)
- Olives (jar)60 g (15 g)
- Red onion60 g (≈ 0.5 onion) (15 g)
- Smoked paprika2 g (0.5 g)
- Extra-virgin olive oil48 g (12 g)
- Red wine vinegar24 g (6 g)
Method
- Cook the rice; spread it out to cool.
- Rinse the chickpeas; slice the peppers and onion.
- Toss everything with the oil, vinegar and smoked paprika; season.
In the galley
- Copes with a seaway — 4/5 for sea tolerance.
- Stow the main ingredients in dry stores — nothing here needs a fridge.
- Contains: Sulphites — always check the labels of what you buy.
Per serving
- kcal
- 455
- protein
- 10 g
- fat
- 16 g
- carbs
- 68 g
- sugar
- 4 g
- fibre
- 6 g
From USDA FoodData Central, raw weights — a planning guide, not a label; a few values use a close stand-in.
Nutrition per serving: USDA FoodData Central — SR Legacy (U.S. Department of Agriculture, Agricultural Research Service), weighted by each ingredient's grams — a planning guide, not a label. Quantities follow standard portion sizes; this recipe hasn't been tested in a real galley yet. How we make recipes