Chickpea chopped salad

Nutrition content per serve^*

Energy: 410 calories (1720 kJ) | Protein: 21g | Carb: 36g | Sugar: 9g | Total fat: 15g | Sat fat: 3g | Fibre: 17g | Serves: 4 | Total time: 15 minutes

Ingredients:

• 2 cans chickpeas
• 2 tbsp red wine vinegar
• 1 tbsp extra virgin olive oil
• 1 tsp minced garlic
• 2 tsp dried oregano 
• 1 tsp mustard
• Pinch of salt and pepper
• 1 red onion
• 1 red capsicum
• 1 yellow capsicum
• 2 cucumbers
• 4 celery sticks 
• ½ punnet cherry tomatoes
• 2 cups of fresh herbs
• ½ cup chopped olives
• 100g light feta cheese, crumbled

To serve:

• 4 tbsp extra virgin olive oil
• 4 tbsp balsamic vinegar

Directions:

1. Drain and rinse chickpeas. 
2. Make the dressing by whisking together vinegar, olive oil, garlic, oregano, mustard, salt and pepper in a a large bowl (microwave safe).
3. Add chickpeas to the dressing, coat chickpeas and microwave for 1 minute - this is like a quick marinade.
4. Dice onion, capsicums, cucumbers, celery and tomatoes into cubes. Roughly chop herbs, then combine diced vegetables and herbs into a bowl along with olives and feta. 
5. When chickpeas have cooled, drain excess marinade and add chickpeas to the vegetables, and toss well. 
6. In a small jar, mix extra virgin olive oil and balsamic vinegar together. Keep it aside and add 1 tbsp of dressing to the salad when you’re ready to serve, this prevents the salad from going soggy. 
7. Enjoy or store in fridge up to 4 days. 

Notes:

• If you want extra protein add a can tinned tuna or salmon.
• You can separate into 4 individual containers and store in fridge for lunch prep.

Why it’s good for you: 

• Chickpeas are a great source of plant-based protein and high in fibre, which helps support blood sugar control and digestive health.
• Fresh vegetables and herbs are high in antioxidants which help protect your body from oxidative stress and reduce your risk of chronic disease.
• Extra virgin olive oil is rich in monounsaturated fats which helps maintain healthy cholesterol levels.

^*Approximate values from Xyris Foodworks software. Does not account for ‘to serve’ with food.

All information contained in this recipe has been prepared by CBHS health professionals and is intended for general information purposes only. The information provided should not be relied upon as medical advice and does not supersede or replace a consultation with a suitably qualified healthcare professional.