Lemon Chickpea and Spinach Salad with Fresh Tomatoes

A fresh, bright salad of chickpeas, spinach, tomatoes, onion, and red bell pepper tossed in a zesty lemon and olive oil dressing with thyme and black pepper.

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Ingredients

• 240 g chickpeas, drained
• 80 g spinach
• 200 g canned tomatoes, drained
• 1 red bell pepper
• 1 onion
• 1 lemon
• 2 tbsp olive oil
• 1 tsp dried thyme
• 0.5 tsp salt
• 0.25 tsp black pepper

Steps

1. Rinse the 240 g drained chickpeas under cold water, drain well, and place them in a large bowl.
2. Halve and finely slice 1 onion; seed and dice 1 red bell pepper. Drain 200 g canned tomatoes. Add onion, pepper, tomatoes, and 80 g spinach to the bowl.
3. Grate the zest from 1 lemon, then juice the lemon; add 1 tbsp lemon juice to a small bowl with 2 tbsp olive oil, lemon zest, 1 tsp dried thyme, 0.5 tsp salt, and 0.25 tsp black pepper. Whisk until combined.
4. Pour the dressing over the salad and toss gently until everything is evenly coated. Let stand 5 minutes so the flavors meld, then divide between 2 plates and serve.