Lamb, parsley and chickpea salad

Cooking Salads Lamb, parsley and chickpea salad

You only need 6 ingredients to make a dish great - heres the proof!

Lables: High protein Low carb Low kilojoule Lower gi Egg free Fish free Gluten free Lactose free Milk free Peanut free Sesame free Shellfish free Soy free Tree nut free Wheat free
  1. Heat a chargrill over medium-high heat. Rub lamb with oil. Season with salt and pepper. Cook for 4 to 5 minutes each side for medium or until cooked to your liking. Cover with foil. Set aside for 5 minutes. Thickly slice.
  2. Meanwhile, combine chickpeas, parsley, tomato, onion and dressing in a large bowl. Top with lamb. Serve.

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2 tsp olive oil
600g lamb backstrap
420g can chickpeas, drained, rinsed
1/2 cup chopped fresh flat-leaf parsley leaves
250g cherry tomatoes, quartered
1 small red onion, halved, thinly sliced
1/3 cup 99% fat-free
Greek dressing

Adv

Autors
Preparation time
10
Cooking time
10
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Salads
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