Artichoke Chickpea Spinach Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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A hearty salad... a side dish ...a wonderful brunch always with a very crispy Italian bread and dipping oil. Ingredients:
1 can chickpeas, drained and rinsed |
1 jar of artichokes in oil, drained and quartered |
1 red onion, peeled and finely chopped |
2 good handfuls of baby spinach leaves |
12 black olives, halved and pitted |
for the dressing |
juice of 1 lemon |
6 tbsp extra-virgin olive oil |
sea salt and pepper |
Directions:
1. Combine the chickpeas, quartered artichokes and red onion in a bowl.
2. Add the baby spinach and black olives, and mix lightly.
3. For the dressing, whisk the lemon juice and olive oil and season with a little salt and pepper.
4. Drizzle the dressing over the salad and toss gently to mix.
5. Arrange on individual plates and serve
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