If you’re new to cooking with legumes and lentils then this Roasted Broccoli, Chickpea & Almond Salad with Caper Dressing is for you!

It’s gluten free with low FODMAP recipe adaptations of course!

Legumes & lentils are high in dietary fibre, in particular soluble fibre which not only keeps our bowels healthy but can also help to lower blood cholesterol levels. And the good news is that people with IBS can enjoy up to 1/2 cup of canned chickpeas without causing any symptoms.

Legumes are also a source of low GI carbohydrates & protein, which means that they are a perfect grain substitute for coeliac disease and an ideal base to vegetarian meals.

And the best thing about legumes? They’re seriously cheap! I could talk about them all day I love them so much - but instead here’s the recipe!

Roasted Broccoli, Chickpea & Almond Salad with Caper Dressing I serves 4 – 6

INGREDIENTS

2 heads broccoli (1 kg), cut into florets ⁣⁣

250g cherry tomatoes ⁣⁣

6 tbsp EVOO (use Cobram Estate garlic infused for low FODMAP https/cobramestate.com.au/our-oils/infusions/garlic-infused-extra-virgin-olive-oil)

Sea salt and black pepper, to taste⁣⁣

80g capers, with juice ⁣⁣

2 garlic cloves, finely chopped (leave out for low FODMAP)⁣⁣

1 long red chilli, finely sliced⁣⁣

1 x 400g can chickpeas, drained and rinsed

2 cups baby spinach leaves ⁣⁣

Juice and zest of 1 lemon ⁣⁣

1 cup flat leaf parsley leaves, roughly chopped ⁣⁣

1 cup mint leaves, roughly chopped ⁣⁣

80g Parmesan cheese, shaved ⁣⁣

60g roasted almonds, roughly chopped ⁣⁣

DIRECTIONS

Place broccoli and cherry tomatoes on large oven tray, drizzle with 2 tbsp EVOO (garlic infused for low FODMAP), and bake in 200 degree oven for 20 minutes or until broccoli begins to brown and go crispy. ⁣⁣

Place remainder EVOO (garlic infused for low FODMAP), capers, chilli and garlic (leave out for low FODMAP) in small pot & cook over medium heat for 1 minutes or so until garlic begins to go golden. ⁣⁣

Toss broccoli and caper dressing with spinach leaves, chickpeas, Parmesan cheese, lemon juice & zest, sea salt and pepper. Serve topped with roasted almonds. ⁣

Adapted from http/www.arthurstreetkitchen.com/