Lemon Caper Chickpea Salad

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Kath Eats Real Food


I really like this! Used tahini instead of mayo. Served over more spinach, couscous seasoned with garlic, then piled salad on top. Good and filling!
Elizabeth Madden   •  14 Oct   •  Report
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1 can chickpeas, drained and rinsed

1/2 cup grape tomatoes (or any veggies you like)

~1-2 cups baby spinach, chopped (or any other green or lettuce)

1/4 cup crumbled feta

~2 tbsp walnuts

Zest of 1 lemon

Juice of half a lemon (~2 tbsp)

1 tsp extra virgin olive oil

Pinch kosher salt

2 tbsp capers (it’s fine if you also get some caper juice in there)

1 tbsp mayonnaise (I used Hellman’s Olive Oil. Tahini would also be a great addition here!)

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