Photo: Anna Pelzer
Spiced chickpea, lentil & broccoli salad
9 ingredients
Serves 2
openrecipes
A simple storecupboard supper for two of pulses, tomatoes and a piquant harissa dressing
Estimated Nutrition (whole recipe, rough)
658
Calories
26g
Protein
18g
Fat
105g
Carbs
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chickpea | 1/2 cup canned (120g) drained | 134 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Lentil | 1/2 cup cooked (99g) | 115 |
| Cherry | 1 cup (138g) | 87 |
| Bread | 1 slice (30g) white | 79 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Harissa | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 75g puy lentils
- 125g thin-stemmed broccoli tips
- 4 spring onions , finely chopped
- 1 x 400g tin chickpeas , drained and rinsed
- 100g cherry tomatoes , halved
- pitta breads , to serve
- ½-1 tbsp harissa paste
- 1 tbsp red wine vinegar
- olive oil
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes