Spinach, Chickpea & Almond Salad

[Guest guest]

Spinach, Chickpea & Almond Salad

 

 

1/4 cup olive oil

4 tsp fresh lemon juice

1 garlic clove, crushed

1 tsp brown sugar

4 tsp finely chopped fresh continental parsley

salt & ground black pepper, to taste

one 300 g (10 1/2 oz) can chickpeas (garbanzos), rinsed, drained

250 g (9 oz) cherry tomatoes, washed, halved

3 celery sticks, cut into 1 cm (3/8 " ) thick slices

100 g (3 1/2 oz) baby spinach leaves, washed, dried

100 g (3 1/2 oz) almond kernels

 

 

1. Place the oil, lemon juice, garlic, sugar, parsley, salt and pepper

in a small screw-top jar, and shake well to combine. Taste and adjust

the seasoning if necessary.

 

2. Place the chickpeas, tomatoes, celery, spinach and almonds in a

large bowl. Add the dressing and toss gently to combine. Divide the

salad among serving plates or bowls. Sprinkle with extra pepper, if

desired, and serve.

 

 

Serves 4.