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Spinach, Chickpea and Sun-dried Tomato Salad

Recipe from: 11/3/2008 12:00:00 AM

Ingredients 11
Servings 6
Time 5


  • 1 packet sun-dried tomatoes
  • ½ packet baby spinach
  • 45 ml fresh sweet basil, chopped
  • 1 tin chickpeas, drained
  • 15 ml olive oil
  • 30 ml balsamic vinegar
  • 30 ml lemon juice, preferably freshly squeezed
  • 10 ml mustard powder
  • 5 ml sugar
  • Freshly ground black pepper
  • 1 round fat reduced Feta cheese, cubed


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.




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