If you are on a diet and you don’t want to “starve” or spend a fortune on food – choose chickpeas. Unfortunately, it is regularly on the menu for few people, and it is one of the most affordable healthy foods. This is exactly why fans of healthy eating reach for it, and nutritionists highly recommend it.
This legume is rich in vegetable protein, fiber, iron, magnesium and folic acid. Thanks to the high fiber content, it provides a long-lasting feeling of satiety and helps maintain a stable blood sugar level. In addition, it is excellently combined with seasonal vegetables and goes well with summer salads.
Many, however, avoid it because it causes them to be bloated, but experts point out that this problem can be significantly alleviated. If you use canned chickpeas, it is enough to rinse them well under running water before use, and with dry chickpeas, it is recommended to soak them overnight and discard the water in which they were soaked. Also, regular consumption of legumes over time helps the body to digest them more easily. So, try with smaller amounts, so the body should get used to legumes over time, and the feeling of bloating and heaviness should disappear over time.
If you want a specific lunch based on this super healthy food, we suggest a salad of chickpeas, chicken and feta cheese. Unlike many quick summer meals that contain few nutrients, this combination provides a large amount of protein. And proteins are, not without reasons, a hit in the diet of those who pay attention to health and a toned figure.
And best of all, the dish will be on your table for just 20 minutes, which is how long it takes to prepare.
Chickpea and chicken salad
Ingredients
300 g of chicken breast
240 g of boiled chickpeas
200 g of tomatoes
150 g of cucumber
100 g of red pepper
50 g of feta cheese
3 tablespoons of olive oil
1 tablespoon of lemon juice
parsley
salt, pepper
Preparation
Season the chicken breast and roast it on a grill pan or grill. Let them rest for a few minutes, then cut them into strips. Cut the tomatoes, cucumber and pepper into smaller pieces. Add drained chickpeas, chopped parsley and crumbled feta cheese.
Mix olive oil with lemon juice and pour over the salad. Mix gently and add additional seasoning if necessary. Place the hot chicken on top and it’s ready to eat. If there is any left over, feel free to refrigerate and eat later. It will still be delicious.
