Saturday, December 19, 2009
Baby Spinach & Chickpea Salad
3 ripe tomatoes (chopped)
50g baby spinach leaves
400g can chickpeas (drained and rinsed)
1/2 cup coriander leaves (torn)
1/2 cup flat-leaf parsley (torn)
1 tbsp extra virgin olive oil
1 tbsp lemon juice
1 tsp Dijon mustard
1/2 tsp caster sugar
1) Place tomatoes, baby spinach leaves, chickpeas (drained and rinsed), coriander leaves, and flat-leaf parsley in a large bowl.
2) For dressing, combine extra virgin olive oil, lemon juice, Dijon mustard, caster sugar, salt and pepper in a small bowl and whisk until smooth.
3) Pour dressing over salad and toss gently to combine.
4) Eat & Enjoy!