Veal with Gremolata and Garlic Chickpeas

Preparation: 15 minutes

Cooking time: 15 minutes

Serves: 4





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