Lemon & Dill Chickpea Salad
Author: Sheraden Robins
Prep time:
Total time:
- 1 can chickpeas (400g – 14oz)
- 3 tbsp fresh dill
- 1 handful baby English spinach
- Lemon Vinaigrette
- 1 tsp 1 lemon zest – finely chopped
- 3 tbsp lemon juice
- 2 tbsp olive oil
- 1 tsp castor sugar
- 1 tsp Dijon mustard
- sea salt & pepper to taste
- Drain a can of chickpeas and add them to a bowl.
- Finely chop spinach and dill and add to bowl and mix.
- Mix dressing very well (shaking up in a jar is pretty effective)
- Pour dressing over salad and mix through.
- Serve.
- Will last in fridge for a few days.
Recipe by my vegan plate at https://www.myveganplate.com/lemon-dill-chickpea-salad/
3.2.2925