Artichoke, chickpea and baby spinach salad
Recipe by Ursula Ferrigno
SERVES 4-6
Preparation 10 minutes
Cooking None
400g can chickpeas, drained and rinsed
280g jar of artichokes in oil, drained and quartered
1 red onion, peeled and finely chopped
2 good handfuls of baby spinach leaves
12 black olives, halved and pitted
for the dressing
juice of 1 lemon
6 tbsp extra-virgin olive oil
sea salt and pepper
Combine the chickpeas, quartered artichokes and red onion in a bowl. Add the baby spinach and black olives, and mix lightly. For the dressing, whisk the lemon juice and olive oil and season with a little salt and pepper. Drizzle the dressing over the salad and toss gently to mix. Arrange on individual plates and serve.
