Spring Herb Salad

Ingredients

• chickpeas (tinned, drained) — 400g
• rocket — 100g
• fresh parsley, chopped — 30g
• fresh mint, leaves torn — 20g
• spring onion, finely sliced — 30g
• extra virgin olive oil — 40ml
• lemon juice — 20ml
• white wine vinegar — 10ml
• flaked almonds — 30g

Method

1. 1

   Drain and rinse the chickpeas thoroughly under cold running water, then pat dry with a clean tea towel.

2. 2

   In a small jar, whisk together the extra virgin olive oil, lemon juice, and white wine vinegar until emulsified.

3. 3

   In a large mixing bowl, combine the rocket, chopped parsley, torn mint, and sliced spring onion.

4. 4

   Add the chickpeas to the bowl of greens.

5. 5

   Drizzle the prepared dressing over the salad and toss gently to coat all ingredients evenly.

6. 6

   Scatter the flaked almonds over the top before serving to add crunch.