Chickpea, Roasted Pepper & Spinach Salad

Name: Chickpea, Roasted Pepper & Spinach Salad
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 200 g Cooked chickpeas; 150 g Roasted red bell pepper; 60 g Baby spinach; 150 g Cucumber; 40 g Feta (optional); 2 tbsp Olive oil; 1 tbsp Balsamic vinegar

35 minVegetarianMediterraneanGluten-freeHigh fiberGut healthNo-cookOvulationSalads

Servings:

Ingredients

—Chickpeas (tinned) — 200 g
—Red peppers — 150 g
—Spinach — 60 g
—Cucumbers — 150 g
—Feta cheese — 40 gcheck it's suitable for vegetarians
—Olive oil — 2 tbsp
—Balsamic vinegar — 1 tbsp

Allergens

Contains dairyContains sulphites

Method

01Roast the pepper at 200°C for 20 minutes until soft, then cool and cut into strips.
02Slice the cucumber and mix with the chickpeas, spinach and pepper.
03Crumble the feta on top, if using.
04Dress with the oil and balsamic vinegar before serving.

Why this works

Chickpeas are a well-studied source of soluble fibre; regular intake of pulses (about one serving a day) is associated with a modest reduction in LDL cholesterol. Red bell pepper is one of the richest sources of vitamin C.

Sources

Effect of dietary pulse intake on established therapeutic lipid targets for cardiovascular risk reduction: a systematic review and meta-analysis of randomized controlled trials — CMAJ, 2014

Nutrition (per serving)

387

kcal

14.9g

protein

20.4g

fat

37.6g

carbs

10.2g

fiber

Always check product labels for allergens.