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Chickpea lunch

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Ingredients

Adjust Servings:
1/2 a can, rinsed Chickpeas
1 tbsp Olives
3, halved Cherry Tomatoes
30g Feta Cheese
1/2, diced Red & Yellow Peppers
1, small diced Red Onions
1 stalk, finely sliced Celery
4/5 slices Cucumber
1 tbsp Mint & Parsley
1/2, juice and zest of Lemon
1/2 tbsp Olive Oil
Pinch of Ground Black Pepper
1 tsp Balsamic or red wine vinegar
Pinch Paprika

Nutritional information

241g
Serving Size
254/1049
kcal/kj
23.8g
Carbohydrates
5.2g
Sugars
9.6g
Fat
4.4g
Saturated Fat
6.8g
Fibre
14.1g
Protein
0.8g
Salt

Chickpea lunch

Features:
  • Contains Celery
  • Contains Dairy
  • Diabetic Appropriate
  • Gluten Free

This colourful salad contains a great combination of slow release carbohydrate and it would make a great packed lunch. Remember reducing or increasing the quantity of chickpeas will change the carbohydrate count of the recipe. You could substitute the feta cheese for any lean protein.

  • 15
  • Serves 1
  • Easy

Ingredients

Directions

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Steps

1
Done

In a screw top jar, shake together the oil, lemon juice & zest, black pepper, herbs, balsamic or red wine vinegar and paprika. Set aside.

2
Done

In a large bowl, combine chickpeas, olives, onions, cucumber, celery, tomatoes and pepper. Pour the dressing over chickpea mixture and toss to combine. Scatter the feta cheese over the top.

3
Done

Serve immediately or cover and refrigerate for up to 24 hours. If you don’t want to use all the dressing for the salad it will keep in the fridge for up to 1 week.

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