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.
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.