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  • Lauren Marino

Broccoli, Sweet Potato and Chickpea Salad

Gluten Free, Low GI, High Fibre and Vegan Option


This is a great salad to take to a BBQ to share with friends and family. It's also great for Meal Prep and if you need a bit more substance, pair with your favourite protein (chicken, tuna eggs, etc)


No boring salads here!



Serves 4


Ingredients: 2 medium sweet potato, diced (skin on) 2 onions cubed 1 bunch of broccolini 1/2 an avocado, diced 1 tin of chickpeas, drained 120g baby spinach A handful of chopped coriander 2 tsp cumin 1 tsp garlic powder 2 tsp paprika

Method: Coat the potato and onion in cumin, garlic and paprika and a drizzle of Cobram Estate Extra Virgin Olive Oil. Place in the air fryer for 20 minutes (or oven at 180c for about 30 mins)

Steam the broccolini. I do this by placing it in a bowl, covering it with a plate and microwaving for 3 minutes In a large bowl, combine the broccolini, avocado, spinach, coriander and chickpeas. Add the air fried potato and onion once they're cooked I topped mine with a decent sprinkle of dukkah and tzatiki as a dressing. If you're going for a vegan salad, balsamic and Extra Virgin Olive oil are a good choice for a dressing

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