Tomato and chickpea salad

Author: Liz Macri - Recipe Writer & Editor

Photographer: Mark O'Meara

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This super quick tomato and chickpea salad is full of nutrition, can be made in minutes & is packed with fresh, citrusy flavour!

Serves: 4 (as a side)

Time to make: 15 mins

Ingredients

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1 tablespoon olive oil
1 tablespoon lemon juice
½ teaspoon ground cumin
4 cups baby spinach
2 large tomatoes, sliced
1 ½ cups halved mixed cherry tomatoes
400g can no-added-salt chickpeagarbanzoXsgarbanzosX, rinsed and drained
1 shallot, thinly sliced
¼ cup fresh mint
cracked black pepper, to taste

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Instructions

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In a small bowl, combine oil, lemon juice and cumin.
On a platter or 4 plates, arrange spinach. Top with all tomatoes, chickpeas, shallot and mint.
Drizzle dressing over salad and season with pepper. Serve.

Variations

Make it gluten free: Check ground cumin is gluten free.

Nutrition Info (per serve)

Calories 158cal

Kilojoules 660kJ

Protein 7g

Total fat 6g

–Saturated fat 1g

Carbohydrates 15g

–Sugars 7g

Dietary fibre 7g

Sodium 80mg

Calcium 50mg

Iron 2.5mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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