|1 tins tin|| chickpeas
( washed and drained)
|500 g g|| plum tomatoes
|1|| garlic cloves
|0.5|| red onions
(very finely sliced)
|50 g g|| spinach
(very roughly chopped)
|1 tbsp tbsp|| sea salt
|50 ml ml||olive oil olive oil|
|75 g g||Greek yoghurt Greek yoghurt|
|12 leaves leaf||basil basil|
|2|| pitta breads
(wholemeal, torn and toasted)
Sweet and crunchy tomato, chickpea and pitta bread salad
This sweet and crunchy tomato, chickpea and pitta bread salad is our very own version of one of Channel 4’s Sunday Brunch weekend recipes for you to try. It’s a great idea for at-home lunches when you want to have a go at something a little different, or if serving as a main course, add in two more portions of your favourite veggies on the side. We’ve suggested ingredients to make this zingy salad which you can pick up in your local Lidl store.
The preparation time is 15 minutes plus 30 minutes resting at room temperature.
1. Firstly, combine the sliced ripe plum tomatoes for sweetness, chickpeas, sliced garlic, red onion very finely sliced to give your salad crunch, and the fine sea salt together with the olive oil in a bowl. 2. Leave for at least 30 minutes at room temperature.
3. Blend the basil leaves with Greek yoghurt and the lemon juice for zing.
4. Toss the tomatoes with very roughly chopped spinach and thinly sliced radishes, along with the wholemeal pittas, torn and toasted.
5. Spoon into a large bowl and top with the basil yoghurt.