Smashed Chickpea, Sun Dried Tomato And Spinach Salad - cooking recipe

Ingredients

1 1/2 cups frozen peas
2 cans (15 oz each) chickpeas, drained and rinsed
7 oz sun-dried tomatoes, thinly sliced
1 small red onion, thinly sliced
6 oz baby spinach leaves
1/4 cup lemon juice
2 tbsp olive oil
2 tbsp chopped fresh dill

Preparation

Cook peas in a saucepan of boiling water for 1-2 mins, until tender. Drain; refresh with cold water. Drain.
Place chickpeas in a bowl. Lightly crush using a potato masher or fork. Season.
Place peas, chickpeas, tomatoes, onion, spinach, lemon juice, oil and 1/2 the dill in a large bowl. Toss to combine. Season and sprinkle with remaining dill to serve.