1. KALE, CHERRY TOMATO AND CHICKPEA SALAD
In a bowl, combine 2 (400g) cans chickpeas –rinsed and drained, 1 medium minced shallot, 1½ cups halved mixed-colour cherry tomatoes, 1½ cups baby kale, 1 Tbsp olive oil and 1 Tbsp white-wine vinegar. Salt and pepper to taste. Allow to sit 30 minutes before serving. Makes 4 servings
PER SERVING: 1 075 kJ, 11g protein, 43g carbs (11g fibre), 5g fat
2. RASPBERRY, BLUEBERRY AND WHEAT KERNEL SALAD
Cook 1 cup of wheat kernels according to package instructions. Drain and allow to cool to room temperature. Transfer to a bowl and mix with 1 cup raspberries, 1 cup blueberries, ¼ cup mint (finely chopped), 2 Tbsp roasted sunflower kernels, 1 Tbsp good balsamic vinegar…