Sweet cherry tomatoes, mild spinach and creamy chick peas, all mixed with a classic dressing. Every single ingredient is fresh and helping to provide a whole host of vitamins and minerals that your body needs. Make the swap from a sandwich and feel and taste the difference for yourself.
If you liked this, try our chickpea salad with olives and capers.
chickpea salad with tomatoes and spinach
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| Prep Time |
| Cook Time10minutes |
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Ingredients
- 400 g tin of chickpeas 240g net weight (reserve the liquid to use as aquafaba)
- 1/2 red onion slices
- 2 tbsp olive oil
- 125 g cherry tomatoes
- 50 g baby spinach
- 1 tbsp lemon juice
Quantity of servings: servings
View units in:
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Ingredients
Quantity of servings: servings View units in: |
Instructions
- Slice the onion, and fry in 1 tablespoon of olive oil for 7-8 minutes.
- Meanwhile, mix all the other ingredients to a bowl. Stir in the onion, season and serve.
- Keeps well for 2 days in an airtight container in the fridge, and great for packed lunch.
Nutrition Facts
chickpea salad with tomatoes and spinach
Amount Per Serving
Calories 432
Calories from Fat 243
Calories from Fat 243
% Daily Value*
Total Fat 27g
42%
42%
Saturated Fat 3g
15%
15%
Polyunsaturated Fat 8g
Monounsaturated Fat 14g
Sodium 314mg
13%
13%
Potassium 666mg
19%
19%
Total Carbohydrates 40g
13%
13%
Dietary Fiber 11g
44%
44%
Sugars 9g
Protein 12g
24%
24%
Vitamin A
59%
59%
Vitamin C
36%
36%
Calcium
8%
8%
Iron
21%
21%
* Percent Daily Values are based on a 2000 calorie diet.