Vibrant Chickpea Salad
Serves 2 / Preparation time: 5-10 minutes.
1 can (400g) of chickpeas, drained
1 handful of roasted pistachios (or pecans)
2 roasted red peppers
2 medium sized tomatoes, deseeded
2 large handfuls of spinach
1 small red onion or shallot
1 tsp of dried oregano
1 tbsp of extra virgin olive oil
juice of a lemon
approx. 50g of feta cheese
salt and pepper.
Preparation
- Finely chop your roasted red peppers and tomatoes. Do the same with your nut of choice. If you have a nut allergy the nuts can easily be replaced with seeds or omitted.
- Mine your onion.
- Add the onion, red pepper, tomato and nuts into a salad bowl.
- Crumble in the feta and add the chickpeas.
- Drizzle over the olive oil, squeeze in the lemon and add the oregano.
- Season with salt and pepper.
- Place the spinach on your plate of choice or a large bowl if serving many. Top with the dressed mixture. I prefer to dress the mixture without the spinach because it minimises the amount of necessary oil and prevents the salad from getting too wet.
- Enjoy!