Grilled Chickpea and Vegetable Salad |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Quick and easy plus full of nutrients! Ingredients:
1 red pepper, sliced |
1 green pepper, sliced |
2 zucchini, sliced |
2 cups button mushrooms, trimmed |
155 g baby spinach |
440 g canned chick-peas, rinsed and drained |
3 tablespoons basil, shredded |
1/2 cup balsamic vinegar |
2 tablespoons lemon juice or 2 tablespoons lime juice |
2 tablespoons water |
fresh ground black pepper |
Directions:
1. To make marinade place vinegar, lemon and lime juice, water and black pepper in a bowl and whisk.
2. Heat a non stick char grill or fry pan on a high heat. Brush peppers, zucchini and mushrooms with marinade. Add vegetables to grill or pan and cook for 1-2 minutes or until golden.
3. To serve place spinach leave on serving plated and top with vegetables. Scatter the chickpeas and basil then drizzle with remaining marinade. Serve with crusty wholemeal bread rolls.
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