Tomato, baby spinach and chickpea salad

all details

Great served with pan-fried snapper fillets and boiled baby potatoes, or with a nice fillet of steak.

Ingredients

  • Place 3 ripe tomatoes (chopped)
  • 50g baby spinach leaves
  • 400g can chickpeas (drained and rinsed)
  • 1/2 cup coriander leaves (torn)
  • 1/2 cup flat-leaf parsley (torn)
  • 1 tbsp extra virgin olive oil
  • 1 tbsp lemon juice
  • 1 tsp Dijon mustard
  • 1/2 tsp caster sugar

Method

Place 3 ripe tomatoes (chopped), 50g baby spinach leaves, a 400g can chickpeas (drained and rinsed), 1/2 cup coriander leaves (torn) and 1/2 cup flat-leaf parsley (torn) in a large bowl. For dressing, combine 2 tbsp extra virgin olive oil, 1 tbsp lemon juice, 1 tsp Dijon mustard, 1/2 tsp caster sugar, salt and pepper in a small bowl and whisk until smooth. Pour dressing over salad and toss gently to combine.

 

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