Moroccan Chickpea and Tomato Salad
- 400g tin of chickpeas, drained
- Small handful of coriander leaves, chopped
- Small handful of parsley, chopped
- 1 sliced red onion
- 2 ripe tomatoes, chopped
- 2 tbsp olive oil
- 2 tbsp rose harissa or similar
- 1 lemon, juice only
- Simply mix all the ingredients together in a salad bowl, roughly mashing the chickpeas a little to create texture and allow them to soak up the lovely dressing. Serve as a side or main course.
10 mins
4 serving