Protein packed broccoli and chickpea salad
Ingredients
- Handful of chopped broccoli florets
- 1 can of chickpeas
- Handful choppped red cabbage
- 1 grated carrot
- Spoonful of red pepper
- Handful of chopped mint
- Tsp smoked paprika
Dressing
- 1 Tbsp olive oil
- 1 Tsp white wine vinegar
- Squeeze of fresh lemon juice
- Pinch of salt and pepper
Serves:
2
Prep time:
20mins
Why?
Great option for a protein packed take out lunch from home
How?
No need to get fancy with this, this can be a quick meal to put together, throw some other bits in or make it first thing in the morning, box it up and take it for lunch later.
- Preheat over to 180C/350F
- Add a sheet of greese proof paper to a baking tray
- Drain, rinse and pat dry the chickpeas
- Add chickpeas, oil, salt, pepper and tsp paprika and mix well
- Put in oven
- Meanwhile, chop red cabbage, grate carrot and chop red pepper and add to a bowl
- Chop mint and add to bowl
- Mix dressing and pour over
- After 15 mins, add the chopped broccoli to the chickpeas in the oven, mix well and put back in the oven
- When the broccoli begins to char, remove from oven and let cool on the side before adding to the bowl of salad.
- Serve or box up and enjoy later.
Additional options
- Toasted nuts go great with this salad
- Drizzle over some tahini for extra flavour
- Chopped green / spring onions work great too
- If no chickpeas, you can replace with butter beans
There is no end of options with this type of salad, its guaranteed to be tasty and you can add lots of different veg as you like
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