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Cheddar Chickpea Slice: High-protein vegetarian recipe
Prep time:10 mins- Cook time:30 mins
Servings:4
In these delicious Cheddar Chickpea Slices, we’ve managed to pack in almost half your daily recommended protein into each serving, and they’re also gluten- and nut-free.
Eggs, chickpeas and full-fat dairy, like cheddar cheese and milk, are all great sources of vegetarian protein. Not only that, chickpeas are a rich source of fibre and other vital nutrients like manganese, folate and magnesium, which aid digestion, boost mood and may even contribute to weight loss.
The vegetables in these Cheddar Chickpea Slices are also great sources of fibre and a variety of vitamins and minerals like vitamin A, potassium and antioxidants. Red peppers (or capsicums), courgette (or zucchini) and red onion are all ideal for enjoying on fasting days as they are non-starchy, low carb and, of course, delicious additions to your recipes.
On fasting days, serve these slices with a crunchy green salad or a side of steamed low-calories vegetables. Or, on non-fasting days, add some grated sweet potato into the mix. For more vegetarian fasting day recipes like this, head to The Fast 800 Programme.
Ingredients
- 1 red pepper (capsicum), diced
- 2 courgettes (zucchini), grated
- 1 red onion, sliced
- 1 x 400g can chickpeas, drained & rinsed
- 200g cheddar cheese, grated
- 120g buckwheat flour
- 4 large free range eggs
- 120ml full-fat milk
Instructions
- Preheat the oven to fan forced 180°C/200°C/400°F/Gas mark 6. Line a baking dish or tin with paper.
- Mix all ingredients, reserving a little of the cheddar, in a bowl and season with salt and pepper. Add your preferred herbs for a flavour boost. Pour mix into your prepared dish/tin and sprinkle with remaining cheese.
- Bake for about 25-30 minutes until set and browned on top. Larger batches will require longer cooking times. Allow to cool for a few minutes, then split into four portions and serve.
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Notes
- Serve with a crunchy green salad or steamed low calorie non-starchy vegetables.
- Non-fasting day? Add some grated sweet potato to the mix.
- Make it family friendly! Change up the veggies to suit everyone’s taste, and add preferred cheeses.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat and serve, or enjoy cold.
- Batch cook and freeze in portions for up to 2 months. Defrost and reheat before serving.
- Some brands of cheese (including cheddar) may contain rennet so are not strictly vegetarian. Check the product you buy uses vegetarian ingredients. Brands vary, it is always important to read labels first.