Detox Diet Diabetes Friendly Free Recipes Gluten Free Low Carb Low Fat Low Salt Recipes Salads & Dressings Vegetarian
Ingredients
- 800g/ 14oz (2 cans) chickpeas, well drained
DRESSING / MARINADE:
- 2 tbsp red wine vinegar (Note 2)
- 5 tbsp extra virgin olive oil
- 1 garlic clove , minced using garlic press
- 2 tsp dried oregano
- 1/2 tsp dijon mustard (or other non spicy smooth mustard)
- 3/4 tsp EACH salt and pepper
QUICK PICKLED ONION (PICKLING OPTIONAL)
- 1/2 red onion , finely sliced
- 1/2 cup red wine vinegar
- 1 tsp white sugar
- 1/2 tsp salt
SALAD:
- 250g/ 8oz cherry or grape tomatoes , halved (or 2 normal tomatoes)
- 3 cups (packed) spinach, sliced 1/2 cm / 1/5″ thick (Note 4)
- 100g/ 3oz feta
- 3/4 cup chargrilled peppers , drained and sliced 1cm / 1/3″ thick
Instructions
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Shake Dressing in a jar.
MARINATED CHICKPEAS:
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Place chickpeas in a microwaveable bowl. Toss with half the Dressing.
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Microwave 1 1/2 minutes, stirring every 30 seconds, until warmed through.
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Set aside 20 minutes to marinate (warm chickpeas = absorbs flavour).
QUICK PICKLED ONION:
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Mix ingredients in a bowl, set aside 30 minutes until onion is wilted. Drain.
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Speedy option: microwave for 2 minutes until hot, cool 10 minutes then use.
ASSEMBLE SALAD:
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Place spinach in a big bowl, add marinated chickpans (including all residual Dressing in the bowl). Add tomatoes, pickled onion and peppers, if using.
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Pour over remaining Dressing, toss well. Transfer to serving plate, crumble over feta, serve!