high-fibre chickpea power salad.
A fresh, prep-friendly salad that’s creamy, tangy, and packed with texture. The avocado and feta dressing ties it together, while chickpeas add plant-based protein. Keep it veggie, or add chicken if you’d like an extra boost. This recipe serves 2. Ingredients: 200g drained chickpeas (1 tin) A handful of cherry tomatoes, halved A handful of Kalamata olives, halved 1/2 red onion, finely diced 1/2 cucumber, deseeded and diced A small handful of fresh parsley, chopped 120–150g cooked shredded chicken breast (optional for more protein) Avocado and Feta Dressing: 1 ripe avocado 60g feta, crumbled Juice of 1 lemon 1 tbsp olive oil ½ tsp garlic granules (or 1 small clove, crushed) 2–3 tbsp water, to loosen Method: Blend or mash together the avocado, feta, lemon juice, olive oil, and garlic until smooth and creamy. Add water, one spoon at a time, until you reach a pourable but thick consistency. In a large bowl, add the onion, chickpeas, cherry tomatoes, olives, cucumber, parsley and precooked chicken (if using). Spoon over the dressing and toss gently until everything is coated. Keep in an airtight container in the fridge for up to 3 days. Best served chilled or at room temperature. Gut Health Benefits Chickpeas are rich in soluble fibre, which feeds gut microbes and supports the production of short-chain fatty acids (SCFAs) that keep digestion and immunity in balance. Olives provide polyphenols, natural plant compounds that act as antioxidants and may help maintain a healthy gut microbiome.
A fresh, prep-friendly salad that’s creamy, tangy, and packed with texture. The avocado and feta dressing ties it together, while chickpeas add plant-based protein. Keep it veggie, or add chicken if you’d like an extra boost. This recipe serves 2.
Ingredients:
-
200g drained chickpeas (1 tin)
-
A handful of cherry tomatoes, halved
-
A handful of Kalamata olives, halved
-
1/2 red onion, finely diced
-
1/2 cucumber, deseeded and diced
-
A small handful of fresh parsley, chopped
- 120–150g cooked shredded chicken breast (optional for more protein)
Avocado and Feta Dressing:
-
1 ripe avocado
-
60g feta, crumbled
-
Juice of 1 lemon
-
1 tbsp olive oil
-
½ tsp garlic granules (or 1 small clove, crushed)
-
2–3 tbsp water, to loosen
Method:
-
Blend or mash together the avocado, feta, lemon juice, olive oil, and garlic until smooth and creamy. Add water, one spoon at a time, until you reach a pourable but thick consistency.
-
In a large bowl, add the onion, chickpeas, cherry tomatoes, olives, cucumber, parsley and precooked chicken (if using). Spoon over the dressing and toss gently until everything is coated.
-
Keep in an airtight container in the fridge for up to 3 days. Best served chilled or at room temperature.
Gut Health Benefits
Chickpeas are rich in soluble fibre, which feeds gut microbes and supports the production of short-chain fatty acids (SCFAs) that keep digestion and immunity in balance. Olives provide polyphenols, natural plant compounds that act as antioxidants and may help maintain a healthy gut microbiome.
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