Colourful Chickpea Salad
16:00
Eat the rainbow, taste the rainbow. I don't think you could get anymore accurate. Not only is this salad pleasing to look at with all the vibrant colours, it's also incredibly yummy and healthy. It can be enjoyed as a light lunch or as a side salad over a social gathering or dinner.
Ingredients Serves: 1
1 Leaf of an iceberg lettuce
1 Large carrot
1 Leaf of purple cabbage
1 Tomato, seeds removed
250g Chickpeas, drained
Handful of fresh coriander, chopped
Dressing:
1 Tbsp olive oil
1 Tbsp white wine vinegar
1 Tsp lemon juice
Pinch of grounded sea salt and pepper
Method
Step 1 - Slice the red cabbage and iceberg lettuce into thin, short strips, grate the carrot using the larger grating side of the grater. Chop the tomato, removing the juices and seeds. Finely chop a handful of fresh coriander. Place in a bowl along with the drained chickpeas and mix together.
Step 2 - In a separate small bowl or jar, mix together the dressing ingredients, stir until well incorporated and drizzle on top of salad.
Tuck in and enjoy!
Until next time,
Holly
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