Super nourishing, easy-to-make salad that’s perfect for tomorrow’s lunch box — let’s go!
Ingredients
- 1 can chickpeas
- A drizzle of olive oil
- A pinch of salt, pepper and smoked paprika
- A handful of cherry tomatoes
- A handful of sun-dried tomatoes
- A little fresh basil
- Feta, to taste
For the dressing:
- 1 tbsp olive oil
- 1 tbsp balsamic vinegar
- 1 tsp maple syrup
- A pinch of salt and pepper
Cooking Instructions
- Season the chickpeas with olive oil, salt, pepper and smoked paprika, then roast in the oven at 200°C for 20 minutes. Meanwhile, chop the cherry tomatoes, sun-dried tomatoes and basil, and crumble the feta.
- Mix all the ingredients for the dressing.
- Once the chickpeas are roasted, toss them with the prepared dressing.
