Chicken chickpea salad
2 tablespoons low-fat plain yoghurt
1 tablespoon lemon juice
1 teaspoon wholegrain mustard
1/2 teaspoon extra-virgin olive oil
pinch black pepper
1 carrot, peeled in ribbons or julienned
1/2 Lebanese cucumber, cut in chunks
1/2 cup green beans, blanched
3/4 cup cooked chickpeas (if canned — drained, rinsed)
3/4 cup shredded cooked chicken
1 cup rocket
1 tablespoon grated parmesan cheese
Total fat 17g
Saturated fat 5g
Dietary fibre 16g
1 Combine dressing ingredients and mix well. Place dressing at the bottom of a 750ml-900ml jar.
2 Layer ingredients in jar in the order listed. Screw lid on tightly.
3 To eat, tip salad into a large bowl and mix well to combine.
- Make it low FODMAP: Use a maximum of 1/2 cup canned chickpeas.
- Make it gluten free: Check mustard is gluten free.
Did you know? You can buy Healthy Food Guide recipes at Columbus Coffee and sometimes they have this delicious salad available in their cafés.
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Hanu de Jong
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