It is summer and its baking hot. You want a quick meal, healthy and nutritious, but cannot be bothered to sweat in the kitchen. This one works.
This recipe requires 15 minutes of prep time or less, so you can enjoy a healthy, filling meal at the middle or the end of the day.
Wash and spread 2 cups of chopped salad greens (lettuce, spinach, arugula, kale) on a kitchen towel to dry while you prepare the other salad components.
Toss together these in a large bowl: Cooked or tinned chickpeas – 300 gm, drained and rinsed (Cannellini beans would definitely be a second choice and work well too) 250 gm cherry tomatoes or 1 julienned red bell pepper, 2 diced cucumbers, 1 chopped small red onion, 1 bunch fresh parsley, 1 tsp dried basil, 2 tsp dried oregano, 2 tbs extra virgin olive oil and the juice of lemon.
Add 2 hard boiled eggs, chopped. Top with 100 gms of crumbled cottage cheese.
Add in some feta cheese or tofu, to increase the protein content. Add a chopped avocado (optional)
Note: You may also add 2 small tins of tuna in spring water, shredded chicken breast or cooked prawns.
By Christ & Co.
