Name: Chickpea salad
Prep time: 20 min
Total time: 20 min
Yield: 8
Ingredients: 1/2 cup (75g) currants; 2 400 g cans chickpeas, rinsed, drained; 75 gram baby spinach leaves; 2 tomatoes, chopped; 1 large red capsicum, seeded and chopped; 1 red onion, chopped; 1/4 cup (60ml) lemon juice; 2 tablespoon extra virgin olive oil

Chickpea salad

Add a new salad to your go-to repertoire with this sensational chickpea and vegie salad recipe. It's colourful and tasty, with currants and a simple lemon dressing.

Ingredients

1/2 cup (75g) currants

2 400 g cans chickpeas, rinsed, drained

75 gram baby spinach leaves

2 tomatoes, chopped

1 large red capsicum, seeded and chopped

1 red onion, chopped

1/4 cup (60ml) lemon juice

2 tablespoon extra virgin olive oil

Method

1.Place currants in a heatproof bowl and cover with warm water. Stand for 15 minutes, until softened, then drain.

2.Combine currants, chickpeas, spinach leaves, tomatoes, capsicum and onion in a serving bowl.

3.Drizzle with lemon juice and olive oil. Season to taste. Toss to combine and serve.

You can make this chickpea salad up to 2 hours in advance, but don’t add spinach leaves until just before serving.
Note

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Ingredients

Method

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