1 can (400 g) chickpeas
2 small green peppers
fresh baby spinach leaves
- Drain the chickpeas and rinse, then place in the salad bowl.
- Remove the seeds from the peppers, then cut in small pieces, about the same size as the chickpeas, and put them in.
- 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.
- Add some lemon juice, olive oil, dill and salt and stir well. Again be careful, if the spinach leaves have been cut.