Artichoke, chickpea and baby spinach salad

By lromito

Ingredients

• 400g can chickpeas, drained and rinsed
• 280g jar of artichokes in oil, drained and quartered
• 1 red onion, peeled and finely chopped
• 2 good handfuls of baby spinach leaves
• 12 black olives, halved and pitted
• for the dressing
• juice of 1 lemon
• 6 tbsp extra-virgin olive oil
• sea salt and pepper

Preparation

Step 1

Combine the chickpeas, quartered artichokes and red onion in a bowl. Add the baby spinach and black olives, and mix lightly. For the dressing, whisk the lemon juice and olive oil and season with a little salt and pepper. Drizzle the dressing over the salad and toss gently to mix. Arrange on individual plates and serve.