Chickpea Salad

This chickpea salad is best served warm on a bed of baby spinach!

Serves 2 as a main..

Ingredients:

• 2-3 Potatoes of choice

• 1 can of drained chickpeas

• 1/2 red onion

• handful of cherry tomatoes

• 1-2 rashers of bacon

• 4 tablespoons of balsamic vinegar

• 1 teaspoon paprika

• 1/2 teaspoon salt

Start with your potatoes. I leave the skin on.. chop into chunks, toss in oil, salt and paprika and either roast or pan cook them until they are tender and a little crunchy.

Fry the bacon, red onion and then add the chickpeas and potatoes. 1/4 the cherry tomatoes and add to the pan. Toss for a minute then add the balsamic vinegar. Cook for a further minute while stirring. Serve on a bed of baby spinach. If you prefer you can add the spinach to the salad and let it wilt.

The salad can be reheated the next day or two. It won't be as amazing as when you cook it fresh but it is still great!!

I tend to serve this salad with a piece of grilled chicken breast but it is very filling on its own!