Mediterranean chickpea salad

Ingredients

For 2 portions. Tick items as you go — nothing is changed for anyone else.

Our recipes use a 15 ml tablespoon. The standard Australian tablespoon holds 20 ml, so use three level teaspoons where a tablespoon is listed.

• 400 g chickpeas, canned, drained and rinsed
• 2 truss tomatoes, diced
• 1 Lebanese cucumber, diced
• 1 red capsicum, diced
• 0.5 red onion, finely sliced
• 20 g flat-leaf parsley, chopped
• 60 g reduced-fat Greek feta, pasteurised, crumbled
• 2 tbsp extra virgin olive oil
• 1 lemon, juiced

This recipe contains foods that can contribute to a varied and balanced diet during pregnancy.

Method

1. 1Step 1. Rinse and drain the chickpeas well.
2. 2Step 2. Wash and dice the tomato, cucumber and capsicum, and slice the onion finely.
3. 3Step 3. Toss everything with the parsley, olive oil and lemon juice.
4. 4Step 4. Crumble the feta over the top and season with black pepper.

Allergens for your selection

• Contains: Milk

Ingredient brands and substitutions can change allergen content. Always check the labels on the products you buy.