Crunchy chickpea salad — Caribbean — pantry-friendly

Serves 4

Ingredients

• 2 cans (398 ml each) chickpeas, rinsed
• 1 cucumber, diced
• 2 cups cherry tomatoes
• 4 cups baby spinach
• 1 tbsp olive oil
• 1 lime, juiced
• 1 tsp dried thyme
• 1/2 tsp ground allspice
• Fine salt and black pepper, to taste
• Fresh herbs or baby greens, to serve
• 1 cup extra vegetables, fresh or frozen
• Optional brand pick: Goya Low Sodium Chick Peas (or any no-salt-added chickpeas)

5 steps

Method

1. Rinse, drain, and chop all ingredients before assembling.
2. Whisk the seasonings in a large bowl into an even dressing.
3. Add the main ingredients and fold gently until everything is coated.
4. Chill for 10 minutes so the flavours can settle together.
5. Taste, adjust the acidity, and serve cold.