Healthy pulled pork and chickpea salad. Now, you would never have thought that pulled pork and the word ‘healthy’ could be used in the same sentence. But in regard to this recipe, it most certainly can.
If you’re like me, when you hear/see the words pulled pork, you probably have the mental picture of shredded slow cooked pork in a tasty barbeque sauce. The type of pulled pork you would find at an American BBQ joint.
By definition pulled pork is slow cooked pork, which is then pulled from, or shredded from the main piece. Remember my milk braised pork recipe I shared a couple of weeks ago? Picture below for a drooling visual reminder.I did mention when I published that recipe that leftover pork you may have is perfect for sandwiches, or salads. A salad is exactly what I whipped up for the boys and I with the leftovers from that very recipe.
The salad is light and zingy from the lemon juice and mustard dressing. The herbs and garlic add lift and fresh punch to the pork and chickpeas. It hints on Mediterranean in flavour. If you wanted to hint a little further in that direction you could add some sumac, ditch the mustard and add some plain yoghurt or labne.
Pulled Pork & Chickpea Salad
- 300 grams pulled pork leftovers from milk braised pork recipe
- 400 grams chickpeas (canned), drained and rinsed
- 20 grams parsley roughly chopped
- 15 grams mint roughly chopped
- 65 grams red onion Spanish, sliced (around ½ a medium onion)
- 65 grams baby rocket arugula
- 1 garlic clove crushed
- 50 ml lemon juice
- 10 grams grainy mustard whole grain Dijon
- salt and cracked pepper to taste
- In a large bowl place pork, chickpeas, parsley, mint, red onion and rocket.
- In a small jar add the dressing ingredients and shake well. Then pour over the salad, toss and serve.
If you don’t have a stash of leftover pulled pork on hand, though I strongly suggest making my milk braised pork, you could use some shredded meat from a BBQ chook. Of course you could use some poached chicken if you are feeling particularly virtuous.
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