Chicken chickpea salad

Ingredients

Serves (1) — default Serves (2) Serves (4) Serves (6) Serves (8) Serves (10)

Units: Metric Imperial (US)

Measurements explained

• 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 chickpeagarbanzoXsgarbanzosX (if canned — drained, rinsed)
  
• ¾ cup shredded cooked chicken
  
• 1 cup rocketarugulaX
  
• 1 tablespoon grated parmesan cheese

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Instructions

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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

Total fat 17 g

Saturated fat 5 g

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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.

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First published: Feb 2015

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