Chickpeas with brown rice, braised vegetables and herbs
Lunch
540 kcal
Prep time: 20 min Protein 22 · Fat 15 · Carbs 82
Ingredients
- cooked chickpeas: 3/4 cup, about 150 g
- cooked brown rice: 3/4 cup, about 150 g
- vegetables: 1 large plate, about 220 g
- olive oil: 1 tbsp, about 8 g
Instructions
- Measure the ingredients to the portion indicated.
- Cook gently: boil, bake or braise.
- Plate it up and don't add oil/sauces beyond the allowance.
Nutrition
540 kcal
Protein 22 g
Fat 15 g
Carbs 82 g
No common allergens
Swaps
- 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.
- The grain can be swapped for buckwheat, brown rice, bulgur or quinoa, cooked, 150-170 g.
- If you're cutting carbs, replace half the grain with vegetables 150-200 g.
- Vegetables can be swapped for any non-starchy vegetables at the same weight.