Chickpea, pea and fetta salad -Free Healthy Recipe
Gluten free, Low GI, Low sugar, Wheat Free
This is one of my default lunches during Spring when the cupboards are almost bare. It's from the spring section of The Greengrocer's Diet. It takes minutes (I cheat and use canned chickpeas) and it travels well if you have to pack your lunch.
Ingredients
1 can chickpea, drained
1 cup green peas, cooked
2 tsp currants
¼ cup mint, roughly chopped
1 tbs extra virgin olive oil (see olive oil)
½ tbs lemon juice
2 tbs soft goat's cheese
1 can chickpea, drained
1 cup green peas, cooked
2 tsp currants
¼ cup mint, roughly chopped
1 tbs extra virgin olive oil (see olive oil)
½ tbs lemon juice
2 tbs soft goat's cheese
Method
Combine the chickpeas, peas, currants and
mint in a bowl. Stir through the olive oil and lemon juice, and season
with cracked black pepper. Serve in 2 bowls topped with goat's cheese.
Disclaimer: The Food Coach provides all content as is, without warranty. The Food Coach is not responsible for errors or omissions, or consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.
| Prep Time: | 10 mins |
| Cooking Time: | 0 mins |
| Ready in: | 10 mins |
Suitable for: |
|
| Lunch | |
| Nutritional Information - Per Serve | |
| Kj | 1478 kj |
| Calories | 353 kcal |
| Fat | 22 g |
| Saturated Fat | 6 g |
| Total Carbohydrate | 21 g |
| Total Protein | 13 g |
| Fibre | 10 g |
Disclaimer: The Food Coach provides all content as is, without warranty. The Food Coach is not responsible for errors or omissions, or consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.
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