Tomato, baby spinach and chickpea salad

Name: Tomato, baby spinach and chickpea salad
Cook time: 30 min
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

Lynne Mullins

October 18, 2011

Tomato, baby spinach and chickpea saladSupplied

Time:< 30 mins

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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