Chickpeas with roasted vegetables and feta

Ingredients

• cooked chickpeas: 3/4 cup, about 200 g
• eggplant: about 100 g
• zucchini: about 80 g
• feta: small piece, about 40 g
• olive oil: 1 tbsp, about 8 g

Instructions

1. Measure the ingredients to the portion indicated.
2. Cook gently: boil, bake or braise.
3. Plate it up and don't add oil/sauces beyond the allowance.

Nutrition

Contains: Dairy

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.
• Cheese can be swapped for cottage cheese 80-100 g or tofu 100 g.
• If you need less salt, choose cottage cheese or unsalted cheese.
• Olive oil can be swapped for avocado 50-60 g or nuts 15 g.

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