Tomato and chickpea salad
Salads

Tomato and chickpea salad

Serves: 4 (as a side)
Time to make: 15 mins

Total cost: $ 10.40 / $ 2.60 per serve

(at time of publication)


Ingredients

  • 1 tablespoon olive oil
  • 1 tablespoon lemon juice
  • ½ teaspoon ground cumin
  • 4 cups baby spinach
  • 2 large tomatoes, sliced
  • 1 ½ cups halved mixed cherry tomatoes
  • 400g can no-added-salt chickpeas, rinsed and drained
  • 1 shallot, thinly sliced
  • ¼ cup fresh mint
  • cracked black pepper, to taste

  • Instructions

    1. In a small bowl, combine oil, lemon juice and cumin.
    2. On a platter or 4 plates, arrange spinach. Top with all tomatoes, chickpeas, shallot and mint.
    3. Drizzle dressing over salad and season with pepper. Serve.

    Nutrition Info (per serve)

      • Kilojoules 660kJ

      • Calories 158cal

      • Protein 7g

      • Total fat 6g

      • Saturated fat 1g

      • Carbohydrates 15g

      • Sugars 7g

      • Dietary fibre 7g

      • Sodium 80mg

      • Calcium 50mg

      • Iron 2.5mg

    Variations

    Make it gluten free: Check ground cumin is gluten free.

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    Author: Liz Macri - Recipe Writer & Editor
    Photographer: Mark O'Meara
    First published: Jan 2018

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