Crunchy chickpea salad — Japanese — make-ahead favourite

Serves 4

Ingredients

• 2 cans (398 ml each) chickpeas, rinsed
• 1 cucumber, diced
• 2 cups cherry tomatoes
• 4 cups baby spinach
• 1 tbsp toasted sesame oil
• 2 tbsp reduced-sodium soy sauce
• 1 tbsp rice vinegar
• 1 tbsp grated ginger
• Fine salt and black pepper, to taste
• Fresh herbs or baby greens, to serve
• 1 cup extra vegetables, fresh or frozen
• Optional brand pick: Kikkoman Less Sodium Soy Sauce (or any reduced-sodium soy sauce)

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.