This makes a speedy supper and can also be a good option for meal prep if you’re making a packed lunch for work the next day. It’ll keep in the fridge very happily for a day or 2 after you’ve made the original. The fresh mint in the salad brings out the flavour of the mint in the sausages. Zing Zing!
1 pack HECK Super Greens Sausages
400g tin of chickpeas
1 small red onion finely chopped
2 cloves garlic minced
2 tbsp olive oil
1 tbsp lemon juice
Zest of half a lemon
50g chopped black olives
1 tbsp chopped fresh mint
Drain and thoroughly rinse the chickpeas. Cook the sausages according to the packet instructions.
Heat the oil, lemon juice, red onion and garlic in a small frying pan and cook over a medium heat until the onion is translucent and soft. Add the olives, lemon zest and chickpeas and continue to cook over a lower heat for 3-4 minutes.
To assemble the salad, divide the chickpea mixture between 3 plates, topping the salad leaves. Finish with a couple of sausages on each and sprinkle with the chopped mint to finish.
Serving Size: 262g
Total Fat: 19g