Beef with chickpeas and tomato salad
Lunch
624 kcal
Prep time: 13 min Protein 54 · Fat 25 · Carbs 48
Ingredients
- beef: 1 serving, about 150 g
- cooked chickpeas: 3/4 cup, about 150 g
- tomatoes: 1-2 pcs, about 200 g
- olive oil: 1 tbsp, about 7 g
Instructions
- Measure out the cooked grain or legumes and the protein.
- Chop the vegetables and herbs.
- Assemble in a bowl, add the dressing and toss before serving.
Nutrition
624 kcal
Protein 54 g
Fat 25 g
Carbs 48 g
No common allergens
Swaps
- The meat can be swapped for fish 150-170 g, tofu 170 g or legumes 160 g.
- Chicken and turkey can be swapped 1:1 by weight.
- Legumes can be swapped for one another, cooked, at the same weight.
- If legumes don't sit well, swap them for chicken/fish/tofu 120-150 g and add vegetables.
- Vegetables can be swapped for any non-starchy vegetables at the same weight.
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General guidance based on public dietary recommendations, not medical advice. If you are pregnant, breastfeeding, managing a chronic condition or taking medication, discuss changes with a doctor first.