Power Food Salad Recipe

A fantastic source of protein! I often add low-fat feta to this salad.

Ingredients:
1 X 150g (5oz.) can chickpeas
1 X 150g (5oz.) can 3 bean mix
1 large red onion, finely diced
1 green apple
2 large celery sticks
2 carrots
Juice and zest of 1/2 lemon
6 egg whites
1 cucumber, diced
1 cup fresh podded peas
1/2 bunch dill, leaves picked
180g (6oz.) hot smoked salmon, flaked
1 tbsp each pumpkin and sunflower seeds
2 tbsp olive oil
Low-fat feta cheese to garnish (optional)

Preparation:

1. Rinse and drain chickpeas and mixed beans. Place into a bowl with finely chopped red onion. Using a juicer, juice apple, 1 celery stick and 1 carrot. Mix with lemon juice and zest. Pour this juice over chickpea, bean, and onion mix, cover and refrigerate overnight.
2. Lightly beat egg whites and pour into a large hot non-stick skillet (frying pan). Cook a few minutes each side, then turn the omelet out onto a board and roll up. Allow to cool and slice finely.
3. Drain the chickpea and bean mixture. Place into a large bowl, retaining the liquid. Add 1 diced cucumber, 1 diced celery stick, 1 diced carrot and the smoked salmon with all remaining ingredients.
4. Whisk half of the reserved liquid with olive oil and drizzle over the salad to serve. Crumble feta over the top if desired.

Serves 4

Recipe courtesy of Blood Sugar: Inspiring Recipes For Anyone Facing The Challenge of Diabetes and Maintaining Good Health by Michael Moore.

Australia