Indian · Lunch
Chickpea and Onion Salad (GLP-1)
A protein-forward chickpea salad built on cooked chickpeas and red lentils, tossed with red onion, cucumber, tomato and cilantro in a lemon-cumin dressing. High in protein and fibre, easy to digest, and requires minimal preparation.
$4
15 minsPrep
5 minsCook
20 minsTotal
EasyLevel
Nutrition per serving
397Calories
35.3gProtein
8.9gFat
54.6gCarbs
9.6gSugar
15.2gFiber
334mgSodium
0mgChol
1.2gSat Fat
1520mgPotassium
125mgCalcium
6.8mgIron
0mcgVitamin B12
22mgVitamin C
gluten-free
high-fiber
low-calorie
protein-rich
vegan
vegetarian
glp-1
Instructions
1
Prep
Rinse and drain chickpeas and lentils, then slice onion thinly, dice cucumber and tomato, and chop cilantro.
2
Whisk
In a small bowl, whisk together lemon juice, olive oil, cumin, chili powder, salt and pepper until smooth.
3
Plate
Combine chickpeas, lentils, onion, cucumber, tomato and cilantro in a bowl, pour dressing over and toss.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1 1/2 cup390g chickpeas, cooked
- 1 cup200g lentils, cooked
- 11 red onion (140g)
- 2/3 cup2/3 cup cucumber (90g)
- 11 tomato (160g)
- 4 tbsp4 tbsp cilantro, fresh
- 2 tbsp2 tbsp lemon juice
- 2 tsp2 tsp olive oil
- 1 tsp1 tsp cumin, ground
- 1/2 tsp1/2 tsp chili powder
- salt, a pinch
- black pepper, a pinch
