29 October 2006

Spinach and Chickpea salad

I had a Moroccan salad at a friend's party a while ago and I didn't manage to get the recipe, so I tried to put it together from what I remembered. This one is quite nice and refreshing and makes a bit of a difference to regular salads.

1 can (400 g) chickpeas
2 small green peppers
fresh baby spinach leaves
lemon juice
olive oil
dill, salt

  1. Drain the chickpeas and rinse, then place in the salad bowl.
  2. Remove the seeds from the peppers, then cut in small pieces, about the same size as the chickpeas, and put them in.
  3. Add a couple of handfuls of fresh baby spinach leaves. If you think the leaves are a bit big, cut them carefully into smaller pieces. Carefully because the spinach tends to go soggy if you chop it.
  4. Add some lemon juice, olive oil, dill and salt and stir well. Again be careful, if the spinach leaves have been cut.
This works both with fresh and dried dill.

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