Cherry tomato and chickpea salad

Serves: 4

Prep & Cooking: 10mins

You can serve this salad for lunch or a light meal. Omit the beef chapavi and add 500g cooked medium prawns, peeled leaving tails intact, deveined, 1 avocado , halved, stone removed, peeled and chopped, and 1/3 cup fresh corriander leaves, with the tomato, chickpeas and parsely in step 1.

1 x Truss Flavorite cherry tomatoes, quartered

1 x 400g can of chickpeas

1/3 cup loosley packed fresh continental parsley leaves

1 tbs olive oil

Salt & freshly ground pepper

Beef chapavi with paprika yoghurt

Combine cherry tomato, chickpeas and parsley in a medium bowl. Drizzle with oil and gently toss to combine. Season with salt and pepper, and serve immediately with the beef chevapi.

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