Chickpea & Beetroot Salad with Goat’s Cheese

PREP 5 MIN
•
COOK NONE

No cooking. No chopping. Simply add all your ingredients into the bowl and lunch is served!

EF

GF

NS

NF

V

Number of servings
2
Ingredients

6 tsp red wine vinegar

2 tsp Dijon mustard

salt & pepper, to taste

1 tin of chickpeas (400g tin) drained & rinsed

4 cups (120g) rocket

100g pre-cooked vacuum packed baby beetroot or tinned, cut in wedges

60g goat's cheese crumbled

2 tbs pumpkin seeds (pepitas)

Methodbased on 1 serving
1

Whisk vinegar, mustard, salt and pepper together in the bottom of a serving bowl.

2

Add chickpeas and toss well to coat in the dressing.

3

Gently toss through rocket and top with the remaining ingredients to serve.

Nutritional Informationper serving

Energy (kJ)

1457 kJ / 348 cals

Protein

19.3 g

Fat

17.4 g

Sat. Fat

7.4 g

Carbs

21.8 g

Sugar

1.5 g

Fiber

9.5 g

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