Lemon & Dill Chickpea Salad
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Ingredients
  • 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
Instructions
  1. Drain a can of chickpeas and add them to a bowl.
  2. Finely chop spinach and dill and add to bowl and mix.
  3. Mix dressing very well (shaking up in a jar is pretty effective)
  4. Pour dressing over salad and mix through.
  5. Serve.
  6. Will last in fridge for a few days.
Recipe by my vegan plate at https://www.myveganplate.com/lemon-dill-chickpea-salad/