Legumes like chickpea’s are an often forgotten source of protein.
Not only high in the stuff that gives us energy and builds muscle, chickpeas are also high in fibre, vitamin C while being low in calories and fat, making them a great option when you’re trying to lose weight.
I often find that when i’m putting together a salad, I reach for things like chicken or beef to ensure i’m getting a decent hit of filling protein in my meal.
A salad just doesn’t ‘feel’ filling enough without the bulk given it by meat.
After substituting meat for chickpeas however, i’m fast learning that a plant based source of protein can be just as ‘meaty’.
Chickpeas in particular have a very dense texture and yummy nutty flavour making them more of a mouthful than many other salad ingredients.
Canned legumes are also a great pantry staple due to their long shelf life and versatility. Adding them to meals can make the original ingredients stretch much further.
Chickpeas in particular can be added to a myriad of different dishes, or tossed through any number of salad to add protein and lower the GI of the meal.
This salad is especially good for those days when it’s too hot to even think about firing up the oven and as it can be prepared in about 5 minutes flat, could be classified as very nutritious, very homemade ‘fast food’.
Enjoy!
Ingredients
- 2 x 400g tins of chickpeas, drained of all can juices and well rinsed under running water
- 1/2 cup reduced fat Greek yoghurt
- 1/2 cup cherry tomatoes, cut into quarters
- 2 tbsp lemon juice
- 1 small garlic clove, crushed
- 1 small spanish onion, roughly chopped
- 2 x small lebanese cucumbers, topped and tailed and diced into small chunks
- 1/4 cup mint leaves
- 1/4 cup coriander leaves
Directions
- Pour rinsed chickpeas, cucumber and tomatoes into the bowl you’ll be serving from. Toss to combine.
- In a small bowl, mix yoghurt, garlic, lemon juice and mint together to form the ‘dressing’. Refrigerate for 15 minutes.
- Fold the dressing through the chickpea mix, making sure everything is well coated.
- Sprinkle over the coriander leaves and serve immediately.
Makes 6 servings – Cal per serve – 81
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