Chickpea salad recipe

  • Serves 4
  • 15 mins to prepare and 10 mins to cook
  • 155 calories / serving
  • Healthy
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Combine the drained chickpeas and sliced red onion in a large mixing bowl. Add the fennel seeds, cumin seeds, olive oil, seasoning and lemon juice to the bowl and toss well to coat evenly. Add the diced apple and stir gently.

Spoon into serving bowls and garnish with a sprig of parsley. Serve cold.

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  • Ingredients

  • 450g canned chickpeas, drained
  • 1 medium red onion, finely sliced
  • 1tsp fennel seeds, lightly toasted
  • 1tsp cumin seeds, lightly toasted
  • 50ml olive oil
  • juice of ½ lemon
  • salt
  • pepper
  • 2 small Gala apples, cored and finely diced
  • sprigs of flat leaf parsley, to garnish
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  • Energy 652kj 155kcal 8%
  • Fat 7.8g 11%
  • Saturates 1g 5%
  • Sugars 7.3g 8%
  • Salt 0.6g 11%

of the reference intake
Carbohydrate 18g Protein 5.4g Fibre 5g

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