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Recipe for Chickpea, Tuscan kale and snap pea salad (serves 1)

Ingredient Calories per serving
1 tsp butter or oil 34
50g Tuscan kale, washed and sliced into strips 25
15g snap peas/mangetout 12
100g chickpeas (cooked weight) 119
grated zest of a lemon 1
salt and freshly ground pepper 0

Total calories per serving: 190

Method: Heat the butter or oil in a small pan and cook the kale and snap peas in it until just soft. Add the chickpeas, lemon zest and seasoning and heat until just warmed through. Serve.

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