Spinach, Chickpea and Sun-dried Tomato Salad

Name: Spinach, Chickpea and Sun-dried Tomato Salad
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 6 servings
Cuisine: Boil
Ingredients: 0.00 sun-dried tomatoes; 0.00 spinach baby leaves; 0.00 fresh basil chopped; 0.00 chickpeas tinned; 0.00 olive oil 15ml; 0.00 vinegar balsamic; 0.00 lemon juice freshly squeezed; 0.00 mustard powder; 0.00 sugar; 0.00 black pepper freshly ground; 0.00 feta cheese cubed

6 servings Prep: 5 mins, Cooking: 10 mins

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Vegetables

By Food24 November 03 2009

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Spinach, Chickpea and Sun-dried Tomato Salad

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Ingredients (11)

0.00	sun-dried tomatoes
0.00	spinach — baby leaves
0.00	fresh basil — chopped
0.00	chickpeas — tinned
0.00	olive oil — 15ml
0.00	vinegar — balsamic
0.00	lemon juice — freshly squeezed
0.00	mustard — powder
0.00	sugar
0.00	black pepper — freshly ground
0.00	feta cheese — cubed

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Method:

1.Place the tomatoes in boiling water for 1 minute.

2.Arrange the spinach, basil and drained chickpeas on a serving dish and add the tomatoes.

3.For the dressing, mix the olive oil, balsamic vinegar, lemon juice, mustard powder and sugar, and pour over the salad.

4.Add black pepper to taste and toss the salad.

5.Add the cheese to the salad.

The taste of the salad can be varied by using black pepper or herbed Feta cheese, but then the fat will be higher, as these variants of Feta are not available in the fat reduced variety.