Moroccan Chickpea Salad

Posted on April 19th, 2015

As we return from our slight pause along the way that  goes by the over exaggerated name of “holiday”, we are flung straight back into the daily school routine.  After 10 months of living a wheat and sugar-free lifestyle the same old lunch box lunches are becoming more than a little repetitive. I’ve decided to shake things up a little bit and have created a whole new repertoire for lunch box lunches. I will be sharing these recipes with you in due course.

After my dearest teacher has been diagnosed with Glandular Fever, I have made it my mission to include not only wheat-free recipes but recipes that are free from gluten too. Chickpeas are a great source of protein and are naturally free from gluten.   585

half an onion, finely chopped
1 clove of garlic, finely chopped
1 can of chickpeas
2 slices of butternut, cubed and cooked
2 baby marrows, thinly sliced
2 florets cauliflower
1 tomato diced
6 sage leaves
1 round of feta cheese
1 dessert spoon of Moroccan rub
salt and pepper to taste
squeeze of lemon

In a pot over the stove, saute the onion in olive oil until soft. Add the garlic, baby marrows, cauliflower and cook until al dente. Add the Moroccan rub and chickpeas. Stir until well mixed. Add the tomato and cook for a minute then add the butternut and sage leaves and warm through. Add a squeeze of lemon and salt and pepper to taste. Remove from the heat and crumble the feta over the top.


This is obviously quite time-consuming to make before school in the mornings and so preparing it the night before would be a good idea. It is a meal high in protein, nutrients and low in carbohydrates. It will definitely keep you going throughout the day.

Stay tuned for more healthy wheat and sugar-free recipes for school lunch boxes!

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