02/09/2026
MEAL INSPIRATION
Ingredients
200g canned chickpeas, rinsed and drained
Spray oil
A pinch of chilli powder or smoked paprika
100g courgette
1 small red pepper, deseeded and cut into strips
20g sun-blush tomatoes, cut into thin strips
A handful of baby spinach leaves
25g sprouting seeds, e.g. alfalfa, mung beans
60g fat-free cottage cheese
Sea salt and freshly ground black pepper
Seedy lemon dressing:
2 tbsp fat-free vinaigrette dressing
Grated zest and juice of ½ lemon
1 tsp poppy seeds
Directions
1 Preheat the oven to 200°C, gas mark 6.
Put the chickpeas in a bowl and spray lightly with oil. Toss with the chilli or smoked paprika and some sea salt. Spread them out on a baking tray and roast in the oven for 20–25 minutes, turning once or twice, until crisp and golden brown.
2 Cut the courgette into long thin strips with a potato peeler. Lightly spray a ridged griddle pan with oil and cook the courgette and red pepper over a medium to high heat for 3–4 minutes, turning once or twice, until just tender and nicely striped.
3 Make the dressing: whisk all the ingredients together until blended.
4 Take 2 serving bowls and arrange the rainbow of roasted chickpeas, griddled vegetables, sun-blush tomatoes, spinach, sprouted seeds and cottage cheese in attractive piles in each of the bowls. Grind some black pepper over the top and drizzle with the dressing.
Serve immediately.
