Roast beef is given an international accompaniment with this crunchy, colourful salad that’s so easy to make and budget-friendly, too.
Ingredients
- 2 tablespoons lemon juice
- 1 tablespoon olive oil
- 1 garlic clove, crushed
- 2 cups fresh flat-leaf parsley leaves
- 1/4 cup fresh mint leaves, roughly chopped
- 1/2 small red onion, finely chopped
- 2 large tomatoes, deseeded, chopped
- 400g can chickpeas, drained, rinsed
- 200g sliced rare roast beef
Method
- Step 1Place lemon juice, oil and garlic in a screw-top jar. Season with salt and pepper. Secure lid. Shake to combine.
- Step 2Combine parsley, mint, onion, tomato and chickpeas in a bowl. Add lemon juice mixture. Toss to combine. Serve with beef.
- High protein
- Low carb
- Low fat
- Low kilojoule
- Low sodium
- Low sugar
- Lower gi
Nutrition
916 kj
Energy
8g
Fat Total
1g
Saturated Fat
6g
Fibre
22g
Protein
31mg
Cholesterol
204.28mg
Sodium
4g
Carbs (sugar)
12g
Carbs (total)
All nutrition values are per serve
Notes
Budget tip: Use sliced leg ham instead of rare roast beef and save around $2.78 in total.
- Author: Claire Brookman
- Image credit: Amanda McLauchlan
- Publication: Super Food Ideas
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