Tomato and chickpea salad

Ingredients

Serves (1) Serves (2) Serves (4) — default Serves (6) Serves (8) Serves (10)

Units: Metric Imperial (US)

Measurements explained

• 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 chickpeagarbanzoXsgarbanzosX, rinsed and drained
  
• 1 shallot, thinly sliced
  
• ¼ cup fresh mint
  
• cracked black pepper, to taste

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Instructions

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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.

Variations

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

Nutrition info (per serve)

Calories 158 cal

Kilojoules 660 kJ

Total fat 6 g

Saturated fat 1 g

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Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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First published: Jan 2018

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