The flavours work well together and the salad provides a great boost of fibre. In fact, half a cup of chickpeas or garbanzo beans contains a quarter of your recommended daily fibre intake for the day.
The peas are rich in antioxidants and studies have linked the consumption of peas to prevention of stomach cancer. Cucumbers and alkalising and contain the mineral silica which supports healthy hair and nails.
The ingredients here are a guide however feel free to substitute for what you have on hand – for example snow peas work well in place of peas, goats cheese and fetta are interchangeable and parsley can be substituted with coriander/cilantro or any other fresh her you particularly like.
- 1 cup of chickpeas
- Half a cup of fresh peas
- 1 Lebanese cucumber
- Half an avocado
- 4 tablespoons of sunflower seeds
- 2 heaped tablespoons of marinated fetta or goat’s cheese
- Small handful of parsley leaves
- 2 tablespoons of olive oil
- 5 tablespoons fresh lemon juice
- To toast the sunflower seeds, heat a frying pan to a medium heat. Add the sunflower seeds and dry fry for a minute or two, tossing regularly to ensure they don’t burn.
- Chop the cucumber, avocado and parsley leaves and place in a large salad bowl. Add the other ingredients, dressing and mix through again
- Sprinkle the salad with the toasted sunflower seeds
- Enjoy as a light meal or serve with a light protein