Herbed chickpea salad with sun-dried tomatoes and spinach

Herbed chickpea salad with sun-dried tomatoes and spinach

By
From
Heart Disease
Serves
1

This is such a flavourful little treat. Easy to prepare, filling and packed with the good stuff!

Ingredients

Quantity Ingredient
1/2 tablespoon olive oil, plus more to dress
3 handfuls baby spinach
a few sprigs parsley, leaves stripped
a few sprigs thyme, leaves stripped
400g canned chickpeas, drained and rinsed
1 spring onion, finely chopped
8 sun-dried tomatoes, chopped
1/2 lemon, juiced
freshly ground black pepper

Method

  1. Pour the oil into a saucepan placed over a medium heat, then sauté the spinach for one or two minutes, just until it wilts.
  2. Mix the cooked spinach with the herbs, chickpeas, spring onion and sun-dried tomatoes. Add a little olive oil, the lemon juice and pepper and mix well.

Note

  • This recipe is a great source of soluble fibre, magnesium and flavonoids, and is also low GI.
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