A NOMVEX RECIPE
Chickpea, spinach and tomato salad
Plant-based2 servings≈ 15 min
Clear quantities, a few steps and an idea for making this meal fit your pantry.
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01 / PREPARE
On the counter
For 2 servings. Edible-portion weights. Legumes are cooked and drained unless stated otherwise.
- Cooked chickpeas300 g
- Spinach100 g
- Tomatoes260 g
- Parsley15 g
- Lemon juice30 ml
- Olive oil15 ml
Check packaging and possible traces; a substitution may change the allergens.
02 / COOK
Let’s make it
Rinse and drain any cooked pulses; wash the vegetables.
Cut the vegetables into small pieces and put them in a bowl.
Add the remaining ingredients, including lemon and oil when listed; toss and serve.
Your kitchen, your choices.
An original recipe from the NOMVEX editorial collection. Total time is an estimate and varies with equipment, cutting and quantity. Adjust seasoning and check doneness. This page does not provide a nutritional assessment.
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