Transformational nutrition recipe chickpea salad

This recipe makes enough for 3 salad portions so is great to make in bulk for a quick, portable midweek lunch.  Serve with a small chicken breast, 150g prawns or 1 tin of tuna in spring water to ensure you get adequate protein.


400g Can of chick peas

4-5 roasted red peppers (jarred or home roasted)

4 tbsp chopped mint

4 tbsp chopped parsley

2 tbsp olive oil

2 tbsp lemon juice

1 small red onion, chopped

Seasoning to taste


  1. Rinse and drain the chickpeas then crush roughly with a fork
  2. Drain and chop the peppers
  3. Mix the chickpeas and peppers with the remaining ingredients
  4. Chill until ready to serve