Moroccan Chick Pea Salad
Serves 4
Per serving
200 kcal
5 g fat
1 red onion, finely slices
2 x 400 g cans chickpeas, drained and rinsed
4 tomatoes, chopped
4 tbsp lemon juice
1 tbsp olive oil
Handful of herbs (e.g. mint and parsley), chopped
Pinch of paprika
Pinch of ground cumin
Freshly ground black pepper
Simply mix together all the ingredients in a large non-metallic bowl and set aside for 10 mins to allow the flavours to infuse, then serve.
Nice for lunch with a large mixed salad or served with grilled chicken breast or fish for an easy evening meal!
