Chicken chickpea salad

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Serves: 1
Time to make: 10 mins
Total cost: $6.50 (at time of publication)


2 tablespoons low-fat plain yoghurt
1 tablespoon lemon juice
1 teaspoon wholegrain mustard
1/2 teaspoon extra-virgin olive oil
pinch black pepper


1 carrot, peeled in ribbons or julienned
1/2 Lebanese cucumber, cut in chunks
1/2 cup green beans, blanched
3/4 cup cooked chickpeas (if canned — drained, rinsed)
3/4 cup shredded cooked chicken
1 cup rocket
1 tablespoon grated parmesan cheese


Step 1Combine dressing ingredients and mix well. Place dressing at the bottom of a 750ml-900ml jar.

Step 2Layer ingredients in jar in the order listed. Screw lid on tightly.

Step 3To eat, tip salad into a large bowl and mix well to combine.


  • Make it low FODMAP: Use a maximum of 1/2 cup canned chickpeas.
  • Make it gluten free: Check mustard is gluten free.

HFG tip

Did you know? You can buy Healthy Food Guide recipes at Columbus Coffee and sometimes they have this delicious salad available in their cafés.


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