Go for low-fat Natural Live Yoghurt (NLY) if you want to avoid mixing. Enjoy the regular NLY if you’re fine with a bit of mixing. This makes a perfect vegetarian carb lunch with a couple of oat biscuits.
250g (9oz) tin of chickpeas, drained and rinsed
1 clove garlic, finely chopped
Juice of half a lemon
2 tablespoons olive oil
4 tablespoons low-fat Natural Live Yoghurt
Sea salt and freshly ground pepper
Chopped parsley to garnish (optional).
1 Drain the tinned chickpeas and place them in a saucepan. Cover with water, bring to the boil and then simmer for about 20 minutes until they soften. Then drain and allow to cool.
2 Put the oil, lemon juice, garlic, yoghurt and chick peas into a mixing bowl and give them a few quick blasts with a hand blender (or put the ingredients in a food processor and blast for a few seconds).
3 Season with salt and pepper and give a final quick stir with a spoon.
4 Transfer to a dish and sprinkle with chopped parsley.
5 Chill and use as required.
Suitable for: Phase 2 (carb).
Recipe taken from ‘Lunchbox Recipes’