Chickpea, Tomato & Spinach Salad

Ingrédients

• juice of 1/4 lemon
• 5 black pitted olives
• 63 g chickpeas
• 15 ml balsamic vinegar
• 1 tasse baby spinach
• 1 tasse cherry tomatoes
• 1 pincée black pepper
• 2 cuillères à soupe basil
• 2 cuillères à café olive oil
• 1/4 cucumber

Directives

1. Drain and rinse chickpeas, halve tomatoes, slice cucumber, tear basil and slice olives.
2. Combine chickpeas, tomatoes, spinach, cucumber and basil. Sprinkle olives on top.
3. Drizzle over the olive oil, balsamic and lemon juice. Pepper to taste.
4. Serve and enjoy.