Tomato and chickpea salad
3 medium, thinly sliced
Canned chickpeas, rinsed and drained
1 400g can, (1x400g can)
200 g, yellow grape tomatoes. halved
2 large, thinly sliced
2 cup(s), sprigs
½ cup(s), large leaves coarsley torn
Red wine vinegar
1 clove(s), crushed
- Place truss tomato, chickpeas, cherry tomato, radish, watercress and mint in a serving bowl. Season with salt and pepper.
- Mix lemon juice, oil, vinegar, garlic and sumac in a small bowl until well combined. Drizzle over salad.