Join the half cup habit
Here is a delicious recipe by Jamie Oliver for a chickpea salad. This is a good start to your 4-week challenge. Chickpeas are very high in protein, fibre, folate and zinc and are a versatile pulse that can be eaten in so many ways. Make a big batch of Pouyoukas chickpeas and freeze. They are more economical and taste much nicer than tinned chickpeas.
1 small red onion, peeled and chopped
1-2 fresh red chillis, deseeded and finely sliced
2 handfuls ripe red cherry tomatoes, chopped
Sea salt and freshly ground black pepper
2 cups Pouyoukas chickpeas prepared as per pack instructions
1 handful fresh mint, chopped
1 handful fresh green basil, chopped
100g feta cheese
Mix the chopped onion, chillis and tomatoes.
Squeeze the juice of half a lemon and 3 tablespoons of olive oil. Season to taste.
Heat the chickpeas in a pan, then add 90 per cent of them to the bowl.
Blend the remaining chickpeas and add these as well – they will give a nice creamy consistency. Allow to marinate for a while and serve at room temperature.
Just as you’re ready to serve, give the salad a final dress with the fresh mint and basil.
Place on a nice serving dish and crumble over the feta cheese.