This is an incredibly easy vegetarian recipe, which can be adapted to vegan if you substitute the cheddar for vegan cheese. It’s perfect for lunch, a light dinner, or even a side salad. You could also double the recipe and serve it as a sharing plate alongside your main meal.
When I was making this dish, I hadn’t intended to post it online, but it was just too yummy not to! I also can’t stress enough how simple it is to make, which is perfect for those of you with a hectic schedule.
Chickpeas are an amazing source of protein and, as we know, protein is essential in aiding muscle recovery and cell growth/repair. Chickpeas also contain a high level of fibre, which contributes to digestive health, and helps leave you feeling fuller for longer after a meal.
Below is a list of other vitamins and minerals found in chickpeas, and why these are beneficial to your health:
- Iron: aids transportation of oxygen around the body, and acts to combat fatigue
- Manganese: supports bone development and collagen production
- Phosphate: helps to build/repair bones, and contributes to efficient nerve function
- Folate: aids cell growth
- Calcium: essential for bone health, whilst also assisting consistent communication between the brain and the rest of the body
- Zinc: regulates the immune system
Of course there are plenty of other wholesome ingredients in this recipe, including spinach, avocado and red onion. These nutrient-dense products are sure to leave you feeling fresh, satisfied and fuelled for anything.
✓ Vegetarian (or vegan if adapted)
✓ Gluten Free
✓ Refined Sugar Free
Ingredients (always use organic products where possible):
- Half a can of chickpeas
- Two handfuls of spinach
- Half a red onion
- Half an avocado
- Around 15g of cheddar cheese, or vegan alternative
- Two teaspoons of olive oil
- Balsamic vinegar, to taste
- Empty the chickpeas into a colander, rinse with fresh water and leave to drain, before adding to a mixing bowl
- Rinse the spinach in the colander, leave to drain whilst you prep the other ingredients
- Skin and roughly chop the red onion
- Scoop the avocado out of its skin, removing the stone. Chop into chunks
- Finely grate the cheddar cheese
- Add all prepped ingredients into the mixing bowl, along with the olive oil and balsamic vinegar
- Combine with salad spoons, ensuring the dressing has covered all of the mixture
- Serve, and enjoy!
Handy tip: I like to top mine with lots of black pepper, but you could also add dried chilli seeds, for an extra kick!