Chickpea, coriander and chicken salad recipe

Chickpea, coriander and chicken salad recipe

Serves 1

❚ 1/3 Tin drained chickpeas

❚ 200g Cooked beetroot, quartered

❚ 1 Handful julienned snap peas

❚ ¼ Avocado, sliced or cubed

❚ 100g Chicken strips

❚ 1 Handful fresh coriander, chopped

❚ 3 Tbs low-oil dressing

Grill the chicken strips and set aside. Add the chickpeas, beetroot, snap peas, avocado and fresh coriander. Pour over the whole salad and add a grinding of black pepper.

The power of the humble chickpea

Chickpeas are rich in soluble and insoluble dietary fibre. Soluable fibre forms a gel-like substance in your digestive tract that helps snare bile (which contains cholesterol) and ferries it out of the body, while insoluable fibre helps prevent constipation. Chickpeas are also a brilliant source of protein, and contain the trace mineral manganese, which helps improve your energy production. Chickpeas are rich in iron and are heart-healthy as they help lower your bad cholesterol. Even better, they are low GI, which means they are helpful for weight loss as they keep you fuller for longer. Plus, they contain a special photochemical, known as saponins, which act as antioxidants. These can help minimise hot flushes when you are post-menopausal.