Thursday, 16 August 2012

lite lunch with enough bite to keep you going through the afternoon

This is a lovely light simple to make Summer salad that gives you four of your five a day. The chickpeas are not only a good source of protein but because they have a low GI will keep you fueled through to dinner and hopefully avoid those afternoon cravings. The quantities double up easily.

For one person you will need:

1 cup cooked chickpeas(or from a can, drained)
5 cherry tomatoes
5 olives
1/2 a bell pepper chopped (red works best but today I only had yellow)
1/2 small red onion sliced
2 large fistfuls of lettuce (any green salad works, good with lambs lettuce or water cress, I used a butter leave salad), washed and thorn (if necessary)

For the dressing (makes 2 portions):

2 x teaspoons rapeseed oil
1/2 garlic clove crushed
4 x teaspoons apple cider vinegar
1 teaspoon runny honey

To make: 

First make the dressing by whisking all of the ingredients together.
The put all salad ingredients in a serving bowl pour over half the dressing and mix well through the salad.

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