Toss this chickpea and coriander salad together for a quick and easy high protein lunch.
Ingredients (serves 4)
- 800g (4 cups) chickpeas
- 100g (½ medium-sized) red bell pepper, chopped
- 100g (½ medium-sized) yellow bell pepper, chopped
- 100g (½ medium-sized) green bell pepper, chopped
- 80g feta cheese (optional), crumbled
- 5ml (1 tsp) balsamic vinegar
- 40ml (2 tbsp) extra virgin olive oil OR coconut oil
- Himalayan pink salt
- Pepper
- 100g (½ cup) halved cherry tomatoes
- Medium bunch coriander, roughly chopped
- 100ml (1/2 cup) homemade pesto dressing
What you’ll do
Boil the chickpeas for 30 minutes. Drain and refrigerate to cool. (Alternatively, use canned chickpeas.)
When cooled, mix with bell pepper, chopped coriander, feta cheese, balsamic vinegar, extra virgin olive oil or coconut oil, pink Himalayan salt and pepper.
Serve in a medium bowl with a garnish of cherry tomatoes, a sprinkling of coriander, and pesto dressing.
kJ 2034 | Fat 28.3g | Carb 31.7g | Protein 20.1g
Recipes from Organic Fusion by Amanda Battley, published by Buddha Soul Pty Limited/Jacksons Publications.
RRP $39.99, buddhasoul.com
