Chickpea and Tahini Salad

Ingredients

• 2 cans of chickpeas
• 1 punnet of cherry tomatoes
• 2 apples
• 1 cucumber
• ½ red onion
• ½ bunch parsley
• ½ cup slivered almonds
• ½ cup reduced-fat feta

Dressing

• 2 tablespoons tahini
• 2 tablespoons lemon juice
• 2 tablespoons extra virgin olive oil
• 2 tablespoons water

Method

1. Drain and rinse the chickpeas, transfer to a large bowl.
2. Halve the cherry tomatoes and roughly dice the apple and cucumber. Add to the bowl with the chickpeas.
3. Finely dice the red onion and roughly chop the parsley. Add to the salad bowl.
4. In a small frying pan over a medium heat, toast almonds for 2-3 minutes or until golden. Remove from heat and allow to cool.
5. In a small jar with a lid, combine tahini, lemon juice, olive oil and water. Secure the lid and shake until well combined.
6. Add the almonds and the dressing to the salad and stir through. Serve.