Chickpea, feta and broccoli salad recipe
Ingredients
- 200g green beans
- 200g Tenderstem broccoli
- 400g tin chickpeas, drained and rinsed
- handful sundried tomatoes, sliced
- handful sliced black olives
- 100g chopped hazelnuts
- 30g pack parsley, chopped
- 2 lemons, juiced
- 200g feta
- extra-virgin olive oil, to serve
Each serving contains
- Energy
- 1780kJ 428.0kcal
- Fat
- 33g
- Saturates
- 9g
- Salt
- 2.7g
- Sugars
- 5g
of the Reference intake
Carbohydrate 15.2gProtein 19.3gFibre 8.3g
Method
- Cook the green beans and broccoli in a pan of boiling salted water. Drain and cool under a cold tap. Transfer to a bowl and add the chickpeas, sundried tomatoes, black olives, hazelnuts, parsley and lemon juice. Season well and toss.
- Crumble over the feta and drizzle with extra-virgin olive oil, to serve.
- See more Salad recipes
