CHICKPEA AND SPINACH SALAD
“Trying to go fresh and healthy!”
- 8 – 10 wild spinach leaves
- 1 large chopped iceberg lettuce leaf
- bunch of mint leaves
- 1 can chickpeas
- ¼ white or red onion, finely chopped
- 2 spring onions, sliced
- 6 – 8 cherry tomatoes, diced
- ¼ red bell pepper, finely sliced
- Dressing:
- 30 ml lime juice
- 30 ml water
- 1 teaspoon sugar
- freshly ground salt and pepper, to taste
- ¼ teaspoon chilli flakes
Mix the ingredients for the dressing.
Stir to let the sugar dissolve.
Mix al the ingredients for salad in a bowl.
Pour the dressing over and combine.
Keep the salad in the fridge till served.
Recipe and photo: Amanda Conradie
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