Lean Greek-style Chickpea with Gluten-free Pasta, Aubergine & Cucumber
Ready in about 35 minutes, this bright chickpea and gluten-free pasta dish is built for fat-loss phases — 567 kcal and 22g protein.
Ingredients
- 200g chickpeas
- 130g gluten-free pasta
- 80g aubergine
- 80g cucumber
- 50g tzatziki
- 10g lemon juice
- 30g red onion
- 1 tsp dried oregano & smoked paprika
- 40g cucumber
Method
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1
Prep everything first: wash and trim the aubergine and cucumber, then measure out the sauce ingredients.
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2
Cook the gluten-free pasta for 8-10 minutes, stirring often, and rinse briefly to stop it sticking.
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3
Pat the chickpeas dry and roast at 200°C for 20 minutes until crisp, tossing halfway.
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4
Rub the protein with oregano, paprika and lemon. Spoon over cool tzatziki and scatter with the sliced red onion when serving.
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5
Meanwhile, steam or stir-fry the aubergine and cucumber for 3-5 minutes until just tender with a little bite.
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6
Build the plate: gluten-free pasta first, then the veg and chickpea, spooning over any remaining sauce. Finish with the cucumber.
Tap ingredients and steps to tick them off as you cook.