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Chickpea, feta and broccoli salad recipe

Chickpea, feta and broccoli salad

See method
  • Serves 4
  • 15mins to prepare and 5mins to cook
  • 428 calories / serving

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

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Each serving contains

Energy
1780kJ 428.0kcal
21%
Fat
33g
high47%
Saturates
9g
high45%
Salt
2.7g
high44%
Sugars
5g
low5%

of the Reference intake

Carbohydrate 15.2gProtein 19.3gFibre 8.3g

Method

  1. 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.
  2. Crumble over the feta and drizzle with extra-virgin olive oil, to serve.

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