The hummus blog (The home of Middle Eastern food recipes) invites you to try Tomato, baby spinach and chickpea salad recipe. Enjoy cooking Middle Eastern food and learn how to make Tomato, baby spinach and chickpea salad.
Great served with pan-fried snapper fillets and boiled baby potatoes, or with a nice fillet of steak.
Ingredients
Place 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
Method
Place 3 ripe tomatoes (chopped), 50g baby spinach leaves, a 400g can chickpeas (drained and rinsed), 1/2 cup coriander leaves (torn) and 1/2 cup flat-leaf parsley (torn) in a large bowl. For dressing, combine 2 tbsp extra virgin olive oil, 1 tbsp lemon juice, 1 tsp Dijon mustard, 1/2 tsp caster sugar, salt and pepper in a small bowl and whisk until smooth. Pour dressing over salad and toss gently to combine.
Chef: Lynne Mullins Source: Sunday Life Friday November 14, 2008 Middle Eastern, Quick, Contemporary, Healthy, Vegetarian, Kid-friendly, Wheat free, Dairy free, Nut free, Egg free, Salad
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