Sunday, January 27, 2008
Artichoke, chickpea and baby spinach salad
Artichoke, chickpea and baby spinach saladSERVES 4-6
Preparation 10 minutes
Cooking None
400g can chickpeas, drained and rinsed
280g 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
Combine the chickpeas, quartered artichokes and red onion in a bowl. Add the baby spinach and black olives, and mix lightly. For the dressing, whisk the lemon juice and olive oil and season with a little salt and pepper.
Drizzle the dressing over the salad and toss gently to mix. Arrange on individual plates and serve.
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Thanks for checking in..please make it short and sweet.