Chickpea, feta and broccoli salad recipe

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  • Serves 4
  • 15mins to prepare and 5mins to cook
  • 428 calories / serving
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Chickpea, feta and broccoli salad HERO

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 lemon juice. Season well and toss.

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

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  • Ingredients

  • 200g (7oz) green beans
  • 200g (7oz) Tenderstem broccoli
  • 1 x 400g tin chickpeas, drained and rinsed
  • handful sundried tomatoes, sliced
  • handful sliced black olives
  • 100g (3½oz) chopped hazelnuts
  • 1 x 30g pack parsley, chopped
  • 2 lemons, juiced
  • 200g (7oz) feta
  • extra-virgin olive oil, to serve
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  • Energy 1779kj 428kcal 21%
  • Fat 32.6g 47%
  • Saturates 9g 45%
  • Sugars 4.5g 5%
  • Salt 2.7g 44%

of the reference intake
Carbohydrate 15.2g Protein 19.3g Fibre 8.3g

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