Best made in advance so the flavours can combine. Refrigerate overnight if possible.
Serves 3-4 as a side
Ingredients:
400g can of chickpeas, rinsed & drained
1 spring onion
Handful fresh dill, chopped finely
Handful fresh parsley, chopped
1 cloves garlic, minced
40g sundried tomatoes, chopped
250g cherry tomatoes, halved
For the dressing:
Salt
Ground black pepper
2tbsp Tarragon Vinegar
4tbsp Extra Virgin Olive Oil
1/2tsp Strong English Mustard
Method:
- Whisk the dressing ingredients together in a small bowl.
- Toss the salad ingredients together in a bowl. Add the dressing and toss again.
- Cover and refrigerate for at least an hour, or overnight for best results.
Recipe by Sally.