chickpea salad with tomatoes and spinach
Course
Light Lunch
,
Packed Lunch
,
Side Dishes
Cuisine
Dairy Free
,
Egg Free
,
Gluten Free
,
Low FODMAP
,
Nut Free
,
Paleo
,
Soya Free
,
Vegan
,
Vegetarian
Servings
2
servings
Cook Time
10
minutes
Servings
2
servings
Cook Time
10
minutes
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
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.