Smashed Chick Pea, Semidried Tomato & Spinach Salad

clock 10 minutes + 5 minutes bowl Serves 8
Easter BBQ Spinach Chick Pea Salad Low Sugar Dairy Free Gluten Free Vegetarian
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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
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How to Chop Herbs

Method

  • 1. Boil peas in a medium-sized saucepan for 2-3 minutes, until tender. Drain and refresh under cold water, then drain again.

  • 2. Place chick peas in a large serving bowl. Lightly crush using a potato masher or fork. Season to taste.

  • 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.

  • Tip: To make spinach and other salad leaves last longer, store them in the fridge in an airtight container.

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