Chickpea Salad

Summer's coming, and with it, you often dont feel like a hot meal in the evenings. Here's a tasty, filling vegetarian option!

Chickpea based, so it's packed with protein and best of all cheap; and most kids love it.

Chickpea Salad

4-5 button mushrooms, or 1 large flat mushroom (omit if mushrooms are disliked)
1/2 small red onion
1 Yellow or orange pepper
1 large chopped tomato (or use halved cherry tomatoes)
large handful fresh green beans, chopped**
300ish gram tin of chickpeas, drained
1 bunch chopped fresh parsley
Juice of 1 small lemon

Non-vegetarian option: 2 rashers bacon. OR, delicious with Sanitarium Rashers (vegetarian bacon) - these are optional

Quarter the mushrooms, slice the bacon or rashers if used into short thin strips, and chop the onion and pepper into small chunks. Heat up a small pan and lightly fry the mushrooms, bacon and veg until they're soft - about 3-4 mins in general. If using bacon, ensure it's completely cooked. I use Canola cooking spray for this.

Put your drained chickpeas into your salad bowl and add the tomatoes and the chopped parsley. You can also use coriander. Drizzle with lemon juice and mix gently (dont crush the chickpeas.)

Add the warm ingredients, stir through, and set aside to cool.

Serve with balsamic dressing.

**TOP TIP: If money's tight or you dont have them to hand, use frozen beans, peas or my personal favorite: Mixed Veg!

Serving suggestions:

On the side at barbecues, in place of a regular green salad, or as a light meal on it's own. Very tasty and filling.