Crunchy chickpea salad — Italian — made for useful leftovers

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
• 2 garlic cloves, minced
• 1 tsp dried basil
• 2 tbsp grated Parmesan
• Fine salt and black pepper, to taste
• Fresh herbs or lemon wedges, to serve
• 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.