WHAT TO EAT TONIGHT

Tomato and chickpea salad with green olive dressing

Grab a selection of tomatoes from your local market stall and knock up this simple salad in minutes

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Grab a selection of tomatoes from your local market stall and knock up this simple salad in minutes

Posted

Brought to you in partnership with

  • Serves 4
  • Preparation time 15 minutes
  • Cooking time 0 minutes
  • 400g tin cooked chickpeas, rinsed
  • 800g mixed tomatoes, chopped into bite-sized pieces or kept whole if small
  • 2 tbsp finely chopped chives
  • Small handful of basil leaves, finely chopped
  • 160g whole green olives
  • 1 tsp Dijon mustard
  • 1 tsp honey or unrefined raw sugar
  • 3 tbsp apple cider vinegar
  • 4 tbsp extra-virgin olive oil
  1. Place the chickpeas, tomatoes, chives and basil in a large bowl.
  2. To make dressing, cut the flesh from the green olives using a small knife, compost the pips and then finely chop olives. Place the mustard and honey or sugar in a medium bowl and whisk to combine before adding in the vinegar and whisking well. Continue to whisk while drizzling the olive oil in a steady stream to form a lovely emulsified dressing. Stir through the chopped olives and season with fine sea salt and freshly ground black pepper.
  3. Stir the dressing through the tomatoes and chickpeas, taste and adjust seasoning if needed. Serve immediately.

Recipe extracted from A Year in my Real Food Kitchen

Recipe extracted from A Year in my Real Food Kitchen

A Year in my Real Food Kitchen by Emma Galloway

Published by Harper Collins

£ 20.00

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Tagged in:
Vegetarian
quick and easy
Spices
Sauces

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