PCOS Vegetarian Spanish Recipes: Lunch - Vegetarian Spanish Chicken Salad
Nutrition per Serving
350
Calories
20g
Protein
30g
Carbs
15g
Fat
This recipe includes a grocery list of chickpeas, tomatoes, cucumber, red onion, bell peppers, olives, parsley, olive oil, lemon juice, salt, and pepper. The Glycemic Index (GI) for chickpeas is low, making this a great option for PCOS.
Ingredients
1 cup of chickpeas (240g), 1 cup of diced tomatoes (180g), 1 cup of diced cucumber (150g), 1/2 cup of diced red onion (75g), 1/2 cup of diced bell peppers (75g), 1/4 cup of chopped olives (30g), 1/4 cup of chopped parsley (15g), 2 tablespoons of olive oil (30ml), 1 tablespoon of lemon juice (15ml), Salt and pepper to taste
Instructions
1. Rinse and drain the chickpeas. 2. In a large bowl, combine the chickpeas, tomatoes, cucumber, red onion, bell peppers, olives, and parsley. 3. In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper. 4. Pour the dressing over the salad and toss to combine. 5. Serve immediately or refrigerate for later use.
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