Mediterranean-style Chopped Salad

PREP 10 MIN
COOK NONE

EF

GF

NF

V

Number of servings
2
Ingredients

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

100g cherry tomatoes halved

8 pitted kalamata olives roughly chopped

100g roasted red peppers, in brine drained & chopped

1 head of baby cos lettuce shredded just before serving

1 Lebanese cucumber chopped just before serving

2 wholemeal pita breads or pockets, mini (25g ea) (or gluten-free) warmed

Dressing

13 cup (80g) cottage cheese

2 tsp Dijon mustard

2 tsp red wine vinegar or other vinegar

1 tsp honey (rice malt syrup or maple syrup)

12 tsp dried oregano

Methodbased on 2 servings
1

To make the dressing, blend all of the ingredients together until smooth with a high-speed blender or stick blender. Add a little water to thin the mixture if required and season with salt and pepper. 

2

Combine chickpeas, tomatoes, olives and red peppers in a bowl.*

3

To serve, place lettuce into serving bowls.

4

Toss cucumber with chickpea mix, season with salt and pepper, and divide between bowls. 

5

Drizzle with dressing and serve with warm pita bread.

 

*Refrigerate the salad after step 2 if not serving immediately, then add freshly chopped cucumber and shredded lettuce to serve.

Nutritional Informationper serving

Energy (kJ)

1429 kJ / 341 cals

Protein

19.1 g

Fat

9.3 g

Sat. Fat

2.2 g

Carbs

37.3 g

Sugar

11.9 g

Fiber

11 g

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