Page 98 - MAY_2017

baby cos, cherry

tomato & chickpea

salad

0.05 Prep Servings
2
tasty • 125g cherry tomatoes, halved

INGREDIENTS

• 400g can chickpeas, rinsed, drained
• 2 celery sticks, finely chopped

• 2 tablespoons fresh continental parsley leaves,
chopped
• 1 baby cos, leaves separated

• 2 eggs, soft-boiled or hard-boiled, peeled
• 1 teaspoon extra virgin olive oil

• 2 teaspoons fresh lemon juice

METHOD

Step 1: Combine the tomato, chickpeas, celery and
parsley in a bowl.

Step 2: Divide lettuce leaves between 2 serving
bowls. Top with the chickpea mixture and an egg.

Step 3: Combine olive oil and lemon juice in a jug
and drizzle over the salad. Season with freshly
ground black pepper.

98 may 2017 | mychild Photo: Jeremy Simons