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Lamb and Chickpea Salad

Serves 4
Weight Watchers: 9pp!
Prep Time5 minutes
Cook Time7 minutes
Total Time12 minutes
Course: Main
Servings: 4 Serves
Calories: 354kcal
Author: Karina - Cafe Delites

Ingredients

Lamb Mix:

  • 1/2 tablespoon garlic olive oil
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon minced garlic
  • 1/2 teaspoon thyme
  • 1 tablespoon fresh chopped parsley
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon vegetable stock powder
  • 500 g (1lbs) lamb fillet, trimmed of fat and cut into strips

Salad Mix:

  • 2 cups fresh baby spinach leaves
  • 400 g (15oz) can of chickpeas
  • 2 large diced tomatoes
  • 1 tablespoon garlic olive oil
  • 1/2 lemon, juiced
  • 1 large avocado, pitted and diced

Instructions

  • Combine oil, juice, garlic, herbs and stock powder in a bowl. Add the lamb and leave to marinade for 5 minutes (or over night)
  • Pan fry lamb on high heat in a little cooking oil spray - in small batches until cooked to your liking.
  • Meanwhile, prepare salad in a large bowl with the spinach, chickpeas and tomatoes.
  • Mix with oil and lemon juice until fully coated.
  • Season with salt and/or pepper to taste
  • Arrange lamb and avocado on top.

Nutrition

Serving: 1g | Calories: 354kcal | Carbohydrates: 14g | Protein: 32.7g | Fat: 17.1g | Fiber: 7.7g