Moroccan Chickpea Salad

Over the past few months LDNMuscle and the Urban Kitchen have been bringing you varying recipes to brighten up your culinary antics. We have had a number of requests for vegetarian and vegan recipes, so here we go ladies and gents.

This salad is incredibly easy to prepare yet full of flavour. Chickpeas are beneficial for the body as they are high in nutrients such as calcium, potassium, beta-carotene, folic acid and vitamin C.


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Ingredients (serves 4 as a starter or accompaniment)

For the Salad:

  • 1 x 400g can of chickpeas, drained
  • 1 red onion, finely chopped
  • 1 yellow pepper, deseeded and diced
  • 2 red chillies, deseeded and finely chopped
  • 15g coriander, finely chopped
  • 15g mint, finely chopped
  • Freshly ground salt and pepper

For the Dressing:

  • Juice of ½ a lemon
  • 1 clove of garlic, crushed
  • 5 tbsp extra virgin olive oil
  • 1 tbsp cumin seeds, toasted
  • 1 tbsp pomegranate molasses

For Garnishes:

  • 100g feta cheese, crumbled (optional)
  • coriander leaves


How To:

1.       Add all the salad ingredients to a large bowl.
2.      Add all the dressing ingredients to a small jar and shake to mix thoroughly.
3.      Pour dressing over salad and garnish with crumbled feta cheese.


Macros:

Kcal: 196
Protein: 7g
Fat: 8g
Carbs: 22g


If you add feta, add 70kcal; 4g protein and 6g fat (check with your brand of feta cheese).
Hope you enjoy this recipe, as ever be sure to tweet us your photos. For those non vegetarians don’t forget to check out our Exclusive LDNM and Urban Kitchen Lean Mains Recipe Pack – packed full of delicious and exciting recipes.


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