Chickpeas, spring greens and salsa make a warm and comforting meal, so it’s perfect for this rainy, cold weather. I love this dish for dinners at the moment because it’s so quick and easy.

This makes a good base but you can easily vary the theme to make something that’s equally as delicious and effortless. I had mine with cabbage as I can never seem to get enough of the stuff but this is also delicious served on a bed on brown rice or with some quinoa.

This meal is hearty while fresh and satisfying. The lemon and spring greens are lovely and light while the spices, chickpeas and salsa make it filling and comforting.

This economical meal is:

Easy to make – so it’s ideal for a quick dinner
Inexpensive
Delicious!

The zesty lemon, crunchy spring greens, hearty chickpeas and delicious salsa make this a great warming winter meal.

Enjoy!

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Chickpeas, Spring Greens & Salsa

Servings 4 servings

Author Tallulahs treats

Ingredients

1 can chickpeas rinsed and drained*
1/2 white cabbage finely sliced (optional)
1 fresh lemon
For the Greens
400 g spring greens
2-3 tsps garlic infused olive oil goo
1 tsp cumin
1/4 tsp mustard
1/4 tsp cayenne
1/2 tsp ground ginger
1/2 tsp turmeric
For the Salsa
6 medium tomatoes washed and chopped
2 tsp garlic infused olive oil
Spring onions greens only
Pinch of sea salt

Instructions

Add the spring onion greens and 2 tsp goo to a non stick frying pan. Cook for a couple of minutes, until browning, then add the chopped tomatoes and salt, stir occasionally and cook for circa 10 minutes
In another non stick frying pan heat the goo and spices, stir to make a paste then add the spring greens and sauté for a few minutes, stirring occasionally
If you want to heat the chickpeas you can gently heat them in a pan of boiling water, or for less washing up, simply add them to the pan with the spring greens
If you’re having cabbage, steam it circa 5 minutes until it’s cooked but still crunchy
Divide into 4 bowls, squeeze over some fresh lemon juice and serve with a lemon slice
Enjoy!

Notes

*According to Monash 42g of canned chickpeas is low in FODMAPs, 84g contains moderate amounts and intake should be limited.

One serving of this contains 60g chickpeas so it is safe to eat in phase one.

Canned chickpeas are lower in FODMAPs because some of the oligos ‘leach’ out into the canned water and are then removed when they are drained and rinsed.