Lemon Chickpea and Spinach Salad with Fresh Tomatoes

Chickpeas and tender spinach tossed with juicy fresh tomatoes, olive oil, and lemon juice, finished with garlic and dried thyme for a bright, savory salad.

Ingredients

• 240 g canned chickpeas
• 60 g spinach
• 150 g canned tomatoes
• 1 red bell pepper
• 1 onion
• 1 garlic clove
• 30 ml water
• 2 tbsp olive oil
• 15 ml lemon juice
• 1 lemon
• 1 tsp dried thyme
• 1 tsp salt
• 0.5 tsp black pepper
• 20 g fresh parsley

Steps

1. Rinse and drain 240 g canned chickpeas, then place them in a mixing bowl.
2. Finely chop 1 onion and 1 garlic clove; dice 1 red bell pepper and add to the bowl with 60 g spinach.
3. Drain 150 g canned tomatoes, roughly chop them, and add them to the bowl with the chickpeas and vegetables.
4. Heat 2 tbsp olive oil in a small pan over medium heat for 2 minutes, then sauté the onion and garlic for 3 minutes until softened and fragrant.
5. Stir in 30 ml water, 1 tsp dried thyme, 1 tsp salt, and 0.5 tsp black pepper; simmer for 2 minutes until slightly thickened.
6. Remove the pan from the heat and let it cool for 3 minutes, then pour the warm mixture over the salad.
7. Add 15 ml lemon juice, zest from 1 lemon, and 20 g chopped fresh parsley; toss gently until evenly coated.
8. Taste and adjust salt, pepper, or lemon juice as needed, then serve immediately while the vegetables are crisp.