Servings: 4 people · Prepping time: 15 min · Cooking time: none
A lunch that holds up in the fridge for two days and keeps blood sugar steadier than a sandwich. Two tins of chickpeas do most of the work: protein and plenty of fibre in every bowl.
Ingredients
- 2 x 400 g tins chickpeas, drained and rinsed
- 250 g cherry tomatoes, halved
- 1 English cucumber, diced
- ½ red onion, finely sliced
- 100 g feta, crumbled
- 1 large handful flat-leaf parsley and mint, chopped
- 2 tbsp extra virgin olive oil
- Juice of 1 lemon
- 1 tsp ground cumin
- Salt and black pepper to taste
Method
- In a large bowl, whisk the olive oil, lemon juice, cumin, salt and pepper.
- Add the chickpeas and red onion and toss to coat. Leave for 5 minutes so the onion softens slightly.
- Add the tomatoes, cucumber and herbs and toss gently.
- Crumble the feta over just before serving.
- To meal prep: keep the cucumber separate and add it on the day. Keeps for 2 days in the fridge.
Nutrition per serving (approximate)
- Energy: about 320 kcal
- Protein: about 13 g
- Carbohydrate: about 26 g (excluding fibre)
- Fibre: about 9 g
- Fat: about 15 g
Dietitian’s note: to make this a complete main meal, add 2 boiled eggs or a 170 g tin of tuna per two servings. Values are approximate, calculated from standard food composition data, and vary by brand.