Chickpeas Please!

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: 3 – 4 minutes
Per serving: 400kcals
Step: 3 or 4


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,
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


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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