Chickpea salad recipe

Ingredients

• 100g chicken thigh cooked (men only)
• 2 cans chickpeas rinsed
• 80g feta cheese
• 100g spinach
• 100g rocket
• 1 red onion sliced
• 1 yellow capsicum sliced
• 2 beetroot roasted
• 100g pumpkin roasted
• 1 large zucchini roasted
• 1 handful parsley chopped
• 1 handful coriander chopped 1-2 tbs extra virgin olive oil
• Dressing
• 2 tbs extra virgin olive oil 2 tbs tahini
• 2 garlic cloves crushed 1/2 lemon, salt, pepper

Method

1. On a baking tray, mix diced beetroot, red onion, zucchini and yellow capsicum with 1-2 tbs olive oil, herbs, salt and pepper. Bake for 30 min at 180 degrees.
2. In a bowl mix all baked vegetables with the spinach, rocket, dressing and 2 cans of rinsed chickpeas. Add fresh parsley, coriander and feta cheese on top and serve.
3. For men, bake 120g chicken raw and serve with the salad.

Dietitian's Tips

• Chickpeas are great a prebiotic fibre for your gut bacteria and a rich source of B vitamins important for energy production.
• Aim to have chickpeas and other legumes minimum 4 times per week. Start with canned options as they are easier to digest. Most people can experience some excess gas and bloating with legumes. Start with small amounts and increase gradually over the course of a week/ weeks knowing that symptoms can/ will reduce over time.