Veal with gremolata and garlic chickpeas

• 2 x 400g cans chickpeas, drained, rinsed
• 150g cherry tomatoes, quartered
• 2 green onions, thinly sliced
• 1 garlic clove, crushed
• 2 tablespoons lemon juice
• olive oil cooking spray
• 4 (125g each) veal loin chops

Gremolata

• 1/3 cup chopped fresh flat-leaf parsley leaves
• 2 teaspoons finely grated lemon rind

Energy 1145kJ	Fat saturated 1.60g
Fat Total 6.90g	Carbohydrate sugars g
Carbohydrate Total 18.70g	Dietary Fibre 7.10g
Protein 30.80g	Cholesterol 82.00mg
Sodium 410.00mg

All nutrition values are per serve.

1. Step 1

   Make gremolata: Combine parsley and lemon rind in a bowl. Set aside.

2. Step 2

   Place chickpeas in a large bowl. Add tomatoes, onions, garlic and lemon juice. Toss to combine.

3. Step 3

   Spray a frying pan with oil. Heat 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.