This was yummy and filling. And so quick to prepare!
1 Tin of Chickpeas, drained
2 Tomatoes, chopped
1 Red Pepper, chopped
- Mix together.
- et voilà!
Instead of the spices recommended (which we also lacked), I used salt, pepper, and pre-mixed Garlic Italian Spice, which went really well with the tomatoes.
I served the salad on a bed of rice (30g uncooked weight), which worked really well. The dressing was good too; mix together two tablespoons of olive oil with two tablespoons of lemon juice, and a dash of mustard. Again, this makes two portions.
According to MFP, per portion, without the dressing, the salad has 91 calories, 24g of carbs, 6g of protein, 3g of fat, 9g of fibre, and 13g of sugar (mostly from the tomatoes).
I haven't tried this yet, but you could replace the dressing with a sliced-up lemon or lime mixed into the salad, especially if this is for a packed lunch - the flavours should spread through the rest of it. Or, half the olive oil - just use half a teaspoon per portion.