Veal with Gremolata and Garlic Chickpeas
Preparation: 15 minutes
Cooking time: 15 minutes
2 x 400g cans chickpeas, drained, rinsed
150g cherry tomatoes, quartered
2 green onions, thinly sliced
1 garlic clove, crushed
2 tablespoons lemon juice
1 tablespoon extra virgin olive oil
4 (125g each) veal loin chops
1/3 cup chopped fresh flat-leaf parsley leaves
2 teaspoons finely grated lemon rind
Make gremolata: Combine parsley and lemon rind in a bowl. Set aside.
Place chickpeas in a large bowl. Add tomatoes, onions, garlic and lemon juice. Toss to combine.
Heat the olive oil over medium-high heat. Cook veal for 5 to 6 minutes each side or until browned and cooked to your liking. Serve veal with chickpea mixture and gremolata.
Nutrition (per serve):
Calories 456; Fat 16 g; Sat. Fat 5.5g; Carbs 37.6 g; Sugar 1.2 g; Fiber 8.5 g; Protein 35 g