Mediterranean Lunch Salad

Serves 2

300g chickpeas, drained & rinsed

1/2 pack pack cherry tomatoes

1/2 capsicum, diced 2cm

3/4 pack mushrooms, quartered

1 courgette, diced 2cm

1/2 brown onion, diced 2cm

1 tsp sumac

1 tsp poppy seeds

2 Tbsp olives, halved

150g baby spinach

30g feta cheese

2–3 Tbsp parsley, leaves chopped

1 Tbsp toasted pine nuts

  1. Preheat oven to 220°C.
  2. Prep & cook veggies. On a lined oven tray, toss chickpeas, tomatoes, capsicum, courgette, mushroom and onion with sumac, poppy seeds, 1 tsp oil and 1/2 tsp salt. Season and roast for about 15 minutes, until tender. Toss veggies halfway.
  3. Once roasted, allow to cool slightly before tossing with olives and spinach.
  4. Serve salad topped with feta, parsley and pine nuts. You could also top with any lean protein such as tuna, pan-fried chicken or hot smoked salmon.

Nutritional Info (per serve)
Energy (kJ): 1062
Energy (Cal): 254
Carbohydrate (g): 30.0
Protein (g): 13.0
Fat (g): 7.0
Saturated Fat (g): 0.9
Sugars (g): 9.3

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