

Chicken chickpea salad
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 chickpeagarbanzoXsgarbanzosX (if canned — drained, rinsed)
- ¾ cup shredded cooked chicken
- 1 cup rocketarugulaX
- 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
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
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