Chicken chickpea salad
Serves: 1
Time to make: 10 mins
Ingredients
- Dressing
- 2 tablespoons low-fat plain yoghurt
- 1 tablespoon lemon juice
- 1 teaspoon wholegrain mustard
- ½ teaspoon extra-virgin olive oil
- pinch black pepper
- Salad
- 1 carrot, peeled in ribbons or julienned
- ½ Lebanese cucumber, cut in chunks
- ½ cup green beans, blanched
- ¾ cup cooked chickpeas (if canned — drained, rinsed)
- ¾ cup shredded cooked chicken
- 1 cup rocket
- 1 tablespoon grated parmesan cheese
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Instructions
1 Combine dressing ingredients and mix well. Place dressing at the bottom of a 750ml-900ml jar.
2 Layer ingredients in jar in the order listed. Screw lid on tightly.
3 To eat, tip salad into a large bowl and mix well to combine.
Variations
- Make it low FODMAP: Use a maximum of 1/2 cup canned chickpeas.
- Make it gluten free: Check mustard is gluten free.
Nutrition Info (per serve)
-
Calories 485 cal
-
Kilojoules 2030 kJ
-
Protein 43 g
-
Total fat 17 g
-
Saturated fat 5 g
-
Carbohydrates 35 g
-
Sugar 12 g
-
Dietary fibre 16 g
-
Sodium 460 mg
-
Calcium 370 mg
-
Iron 5.5 mg
Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
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