Spicy Chickpea and Spinach Salad

Serves 4-6

2 Tbsp Olive Oil

2 cloves crushed garlic

1 red onion, thinly sliced

pinch dried chilli flakes

1 carrot, finely chopped

1 red capsicum, finely chopped

1 can chickpeas, rinsed and thoroughly drained

150g baby spinach leaves, washed

100g semi-dried tomatoes, roughly chopped

2 Tbsp lemon juice

125ml white wine

3 Tbsp fresh herbs, finely chopped

Heat oil in a medium pan and add garlic, chilli flakes and onion.  Cook over a medium heat until onion is soft.  Add carrot and capsicum, and cook until tender.  Stir in chickpeas, spinach, tomatoes, lemon juice and wine and bring to the boil.  Reduce heat and simmer until spinach starts to soften.  Remove from heat and stir through herbs.  Serve warm or cold.

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