Packed full of fragrant Italian herbs, this salad is rich in flavor and is sure to keep you full throughout the day. You can eat the salad on its own or serve it inside a whole wheat tortilla with even more veggies for a heartier meal. Or serve this salad as a side dish alongside any entree.
The salad will store well in an airtight container for around one week in the fridge or up to six months in the freezer. To heat it up, simply warm it through for about 10 minutes in a saucepan (about 20 minutes if you’re taking it straight out of the freezer) or 5 minutes in the microwave on full heat. Whether you’re warming it on the stove or in the microwave, remember to stir every few minutes to avoid it sticking or burning.
1 teaspoon olive oil
¼ small onion
1 clove garlic
1 medium-sized tomato
1/3 cup canned chickpeas, rinsed and drained
¼ cup vegetable stock
1 tablespoon lemon juice
½ teaspoon onion powder
½ teaspoon dried oregano
½ teaspoon dried basil
Salt and pepper to taste
Pour olive oil into a sauce pan over medium heat.
While the oil heats, finely chop the onion and garlic. Roughly chop the tomato into 1 inch-size chunks.
When the oil is hot, add the onion, garlic and tomato to the pan. Cook for around 10 minutes, until all ingredients are softened. Stir regularly so the ingredients don’t stick to the bottom of the pan and burn.
Add the chickpeas, vegetable stock and lemon juice and stir. Leave to cook for another 5 minutes.
Sprinkle in the onion powder, dried oregano, dried basil, salt and pepper. Taste and adjust the seasonings if you think it’s necessary.
Cook for an additional 5 minutes, to allow the herbs to flavor the dish, before serving.