Looking for a quick high-protein lunch that is packed with fibre? I got you covered. For me, lunches have to be quick and tasty but also nourishing to keep me fueled for the rest of the afternoon. This recipe packs 23g of protein per serving and an amazing 20g of fibre so will be sure to keep you feeling full for longer. Not only that, it's suitable for vegetarians and it is super tasty of course!
Ingredients
1 Tin of Chickpeas
75g of 0% fat greek yoghurt
2 teaspoons of mango chutney
1 teaspoon of curry powder
1 teaspoon of paprika
Small bunch / 20g of fresh coriander
4 wholemeal pitas
Optional: cucumber slices and rocket leaves to serve
Method:
1. Drain and rinse the tinned chickpeas.
2. Boil in a small saucepan for 5 minutes to soften slightly.
2. Once boiled, drain and allow to cool slightly.
3. Combine the yoghurt, mango chutney, curry powder, coriander in a bowl and mix well. Season with a pinch of salt and pepper. Add the chickpeas to the yoghurt mixture and stir well to combine. Mash the chickpea mixture roughly with a fork.
4. Toast 2 of the pita pockets (1 serving)
5. Add half the curried chickpea mixture into the toasted pitas pocket and top with rocket leaves.
6. Store the other half of the chickpea mixture in an air-tight container and have for lunch the next day!
Sophie x
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