1/4 cup olive oil
1/4 cup lemon juice
400g can chickpeas rinsed and drained
1/2 cup fresh parsley chopped
1/2 cup fresh mint chopped
1/2 cup seeded green olives sliced
2 spring onions sliced thinly
1/2 medium red capsicum chopped
1 can champignons drained and sliced
2 cups rocket leaves
To make dressing, mix together oil and lemon juice in a screw top jar.
Combine remaining ingredients in large bowl, drizzle with dressing before serving.
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