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Ingredients
- chickpeas 400g tin
- red onion ½ small, finely sliced
- cumin seeds ½ tsp, toasted
- red chilli 1, finely chopped
- olive oil
- red wine vinegar 1 tbsp
- long-stemmed broccoli 150g, chopped and blanched
- roasted red peppers 2 large from a jar, chopped
- feta 100g, crumbled
- flat-leaf parsley ½ a small bunch, chopped
Method
-
Step 1
Heat the chickpeas through in their liquid, then drain well and toss with the onion, cumin, chilli, 2 tbsp olive oil, and vinegar. Add the broccoli and peppers, season and toss. Divide between bowls then scatter over the feta and parsley.
Nutritional Information
- Kcals 427
- Fat 25.6g
- Saturates 8.9g
- Carbs 24g
- Fibre 9.6g
- Protein 20.2g
- Salt 2.5g
