Smashed Chick Pea, Semidried Tomato & Spinach Salad

Ingredients
- 1 1/2 cups frozen peas
- 2 x 400g cans chick peas, rinsed, drained
- Salt and freshly ground black pepper
- 200g semidried tomatoes, chopped
- 1 small red onion, thinly sliced
- 60g baby spinach leaves
- 1⁄4 cup lemon juice
- 2 Tbsp olive oil
- 2 Tbsp coarsely chopped dill
Method
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1. Boil peas in a medium-sized saucepan for 2-3 minutes, until tender. Drain and refresh under cold water, then drain again.
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2. Place chick peas in a large serving bowl. Lightly crush using a potato masher or fork. Season to taste.
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3. Add peas, tomatoes, onion, spinach, lemon juice, oil and half of the dill to the bowl.Toss to combine. Season and scatter with remaining dill to serve.
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Tip: To make spinach and other salad leaves last longer, store them in the fridge in an airtight container.