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CHICKPEA & NECTARINE SALAD-SALSA

  • Wendys Kitchen Table
  • Mar 15, 2016
  • 1 min read

5 nectarines, chopped 300g can chickpeas, rinsed, drained ½ small red onion finely diced 1 small red capsicum diced 2 tablespoons fresh mint finely shredded 1 tablespoon extra-virgin olive oil 1 tablespoon lime juice

Place all ingredients in a medium sized bowl. Toss to combine. Chill.

Serving Suggestion: serve as a salsa with fish or as a side salad with a BBQ.

Wendys Kitchen Table

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