CHICKPEA, FETTA & ALMOND SALAD
Apr 20, 2016Making up a big batch of salad on the weekend is such a good idea because then lunch for the next 2 -3 days is sorted! I am always trying to come up with different salad combo's because I feel like salad is something people get sick of quite quickly. So this one I have kept vegetarian with the protein coming from the chickpeas and canellini beans and to a lesser extent the almonds and fetta. I always pack in the greens so there's your bitter rocket which helps with digestion and also zucchini. Lastly the salad is complete with some parsley for Vitamin C (which also helps to absorb the non-haem iron from the chickpeas), a kick of chilli and a simple dressing.
Note: keep the dressing separate if you want the salad to last 2-3 days.
Serves 4
Ingredients
1 x can chickpeas, drained and rinsed
1 x can cannelini beans, drained and rinsed
4 handfuls of rocket
1 zucchini, sliced into paper thin rounds
1 handful of parsley, finely chopped
2 shallots, finely sliced
1/3 cup fetta, crumbled
1/4 cup slivered almonds (toasted if time permits)
1 teaspoon chilli flakes
Dressing: 3 tablespoons olive oil, juice of 1/2 lemon, salt and pepper
Directions
Combine all of the ingredients and toss through the dressing.
