This low-GI and gluten-free salad for 2 is a happy, healthy delight!
420g can no-added-salt chickpeas, rinsed and drained, patted dry
Olive oil cooking spray
1 tsp ground cumin
½ bunch kale, thick stem removed, shredded
70g (1⁄3 cup) pomegranate seeds
150g pkt hot smoked salmon, skin removed, flaked into pieces
60g (1⁄4 cup) low-fat Greek-style plain yoghurt
½ tsp finely grated lemon zest
1 tsp freshly squeezed lemon juice
1 tsp extra virgin olive oil
1 clove garlic, crushed
Preheat oven to 180°C (fan-forced). Line an oven tray with baking paper. Spread chickpeas in a single layer on prepared tray and spray with cooking spray.
2. Add cumin and toss to combine. Roast for 25-30 minutes or until crisp.
3. Meanwhile, combine kale, seeds and salmon in a large bowl.
4. To make lemon dressing, whisk together all ingredients in a bowl.
5. Add chickpeas to kale mixture and toss to combine. Divide salad between shallow serving bowls. Drizzle over dressing and serve.
Nutrition Info PER Serve: 1712kJ, protein 34g, total fat 12.8g (sat. fat 2.4g), carbs 37g, fibre 8g, sodium 398mg. • Carb exchanges 2½. • GI estimate low. • Gluten free.