Chickpea Rainbow Salad

Macros: 680 kcals, 25g Protein, 70g Carbs, 25g Fiber, 35g Fat

Chickpea Salad

Macros: 680 kcals, 25g Protein, 70g Carbs, 25g Fiber, 35g Fat

(For less kcals don't include olive oil in the dressing)

Ingredients

Serves 1-2

240g of chickpeas 1tsp smoked paprika 1tsp garlic granules

1 tbsp nutritional yeast handful of shredded lettuce handful of shredded purple cabbage 1 diced red pepper 1 diced yellow pepper Fresh coriander/cilantro 1 sliced red tomato 1 diced green pear 1 thinly sliced pink radish 3tbsp sundried tomatoes

Handful of cucumber, diced

Dressing: 30ml olive oil Juice of 1/2 lemon

1 tbsp mint Salt Pepper

Method

Step 1 Rinse off your chickpeas, before putting them into a frying pan along with the paprika and garlic granules and nutritional yeast and fry for 7 minutes. Meanwhile, prepare the rest of the salad. In a large bowl add your lettuce, purple cabbage, red and yellow peppers, some fresh coriander/cilantro to taste, the cucumber, tomato, pear, radish, sundried tomatoes and finally your fried chickpeas Step 2 Next, make the salad dressing. In a blender, blitz together, the olive oil, lemon juice, a dash of salt and pepper and the mint, then pour it over your salad and mix well to coat Step 3 Serve up in a large salad bowl to show off all those colours of the rainbow - enjoy!