Quick and easy this chickpea salad is full of healthy, nutritious foods that will fill you up in no time. As well as being high in protein, chickpeas have a range of health benefits including added fiber for diabetes sufferers, iron, phosphate, calcium, magnesium, manganese, zinc, and vitamin K all contribute to building and maintaining bone structure, improved blood pressure and cholesterol.
Serves: 2 Prep Time: 15 minutes
Cook Time: 3-4 minutes Calories: 200kcals
- 100g broccoli florets halved
- 60g baby plum tomatoes halved
- 2 spring onions, sliced
- 50g bean sprouts or sprouted alfalfa seeds
- 200g canned chickpeas, rinsed and drained
- 100g low-fat cottage cheese
- A handful of flat-leaf parsley or coriander, chopped
- 1 red chilli, sliced (optional)
- Salt and freshly ground black pepper
For the dressing
- 1 small red chilli, deseeded and shredded
- 1 garlic clove, thinly sliced
- 1 tbsp light soy sauce
- 1 tbsp water or rice vinegar
- Juice of 1 small lime
- Liquid artificial sweetener, e.g. stevia, to taste (optional)
- Make the dressing: whisk all the ingredients together in a bowl or shake vigorously in a screw-top jar until thoroughly blended and smooth.
- Steam the broccoli in a steamer or a colander placed over a saucepan of simmering water for 3–4 minutes until it is just tender but still a little crisp with some ‘bite’.
- In a bowl, mix together the tomatoes, spring onions, bean sprouts and chickpeas. Add the broccoli and toss gently in the dressing. Season to taste with salt and pepper.
- Arrange the salad on 2 serving plates and top with the cottage cheese. Sprinkle with the chopped herbs and chilli (if using) and serve immediately.
Step it up…
If you’re on Steps 3 or 4, stir 200g cooked quinoa into the salad and sprinkle with 1 tbsp pumpkin seeds and 15g chopped pistachios. Divide between 2 serving plates and you’ll have a 400kcals supper.
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