#loveyourleftovers. Make the most of those leftover peas and chickpeas with this yummy lunch salad! Perfect alongside some grilled meat or tofu for a high protein meal.
Serves 2
Ingredients
1 cup frozen peas
¾ x 400g can chickpeas, drained and rinsed
1–2 handfuls snow peas, cut in half lengthways
1–2 handfuls leafy greens (e.g. mesclun, rocket, spinach)
1 spring onion, thinly sliced
Juice of ¼ lemon
½ fresh chilli, thinly sliced (optional)
Method
1. Bring a pot of salted water to the boil.
2. Cook peas. Cook in pot of boiling water for 1–2 minutes, until bright green and just tender. Drain, rinsed under cold water and drain again well.
3. Prep salad. Combine all salad ingredients in a bowl with ½ tsp extra-virgin olive oil and ¼tsp salt. Toss together and season.
4. Serve with your choice of lean protein, or as is.
Nutritional Info (per serve)
Energy (kJ): 935
Energy (Cal): 224
Carbohydrate (g): 30.2
Protein (g): 13.1
Fat (g): 3.8
Saturated Fat (g): 0.7
Sugars (g): 6.5
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