A folate- and iron-rich salad that keeps well for lunches.
Serves 3 · Ready in 35 min · Rich in Folate, Iron, Protein
Ingredients
- 400g can chickpeas, drained
- 1 sweet potato, cubed
- 1 red capsicum, chopped
- 2 handfuls baby spinach
- Juice of 1 lemon
- 2 tbsp olive oil
- 1 tsp cumin
Method
- Roast the sweet potato and capsicum with 1 tbsp oil and the cumin at 200°C for 25 minutes.
- Whisk the lemon juice with the remaining oil for a dressing.
- Toss the warm veg with the chickpeas and spinach.
- Dress and serve warm or cold.
Tip: Pair the chickpeas with the capsicum and lemon dressing, the vitamin C boosts iron absorption.
Roughly per serve
- Folate: 200 µg
- Iron: 4.7 mg
- Protein: 14 g
- Calcium: 90 mg
Approximate per-serve estimates from AUSNUT and USDA food-composition data, a general guide, not individual advice.
Check your intake with our calculators
- Short on folate? Try the Nutrient Reference Values.
- Short on iron? Try the Iron Intake Calculator.
- Short on protein? Try the Protein Needs Calculator.