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Provides a balanced meal with protein, fiber, and healthy fats to support cholesterol control.
Ingredients:
-
150gchickpea
-
100gred bell pepper
-
100gzucchini
-
15mlolive oil
-
30mllemon juice
-
10gparsley
-
1clovegarlic
Preparation Time: 15 minutes
Cooking Time: 20 minutes
Instructions:
- Preheat a grill to medium-high heat.
- Rinse and drain the chickpeas.
- Slice the red bell pepper and zucchini into strips.
- In a bowl, toss the vegetables with olive oil, salt, and minced garlic.
- Grill the vegetables for about 10 minutes until tender and slightly charred.
- In a large bowl, combine grilled vegetables with chickpeas.
- Add lemon juice and chopped parsley to the mixture.
- Toss everything together until well combined.
- Serve immediately or chill for later.
| Nutrition | Per Serving 407 g | Per 100g |
|---|---|---|
| Energy | 428 kcal | 105 kcal |
| Protein | 31.3 g | 7.7 g |
| Fibre | 15.1 g | 3.7 g |
| Salt | 0.1 g | 0.0 g |
| Sugar | 14.8 g | 3.6 g |
| Carbohydrates | 53.3 g | 13.1 g |
| Fat | 18.8 g | 4.6 g |
| Environmental | Per Serving 407 g | Per 100g |
|---|---|---|
| CO2 | 2.4 kg | 0.6 kg |
| Water | 6.6 l | 1.6 l |
-
150gchickpea
-
100gred bell pepper
-
100gzucchini
-
15mlolive oil
-
30mllemon juice
-
10gparsley
-
1clovegarlic
Preheat a grill to medium-high heat.
Rinse and drain the chickpeas.
Slice the red bell pepper and zucchini into strips.
In a bowl, toss the vegetables with olive oil, salt, and minced garlic.
Grill the vegetables for about 10 minutes until tender and slightly charred.
In a large bowl, combine grilled vegetables with chickpeas.
Add lemon juice and chopped parsley to the mixture.
Toss everything together until well combined.
Serve immediately or chill for later.