Lamb and chickpea salad

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  • Made in Australia

  • 100% Satisfaction

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  • Gluten free


  • 1 X 400g tin Chickpeas, drained
  • 1 Large Onion, cut into wedges (8 pieces)
  • 1 Carrot, diced
  • 2 Garlic cloves, cut lengthways in quarters
  • 2 tablespoons Olive oil
  • 3 tablespoons Lamb Jam
  • ½ cup Mixed chopped parsley and mint
  • ½ cup Spring Onion, finely chopped
  • Salt
  • Cracked Pepper
  • 400g Roast Lamb (not fatty) cut into chunks
  • 2 Handfuls Baby Spinach leaves
  • 1 teaspoon Fresh chopped chilli (optional)

Let's start cooking

Toss together the onion and garlic, line a baking tray with baking paper, spray vegetables with olive oil and roast lightly until just golden. Cool. Steam the diced carrot. Cool. Scatter the spinach leaves on a serving plate. Mix together all the ingredients with the oil and Lamb Jam, check seasoning and heap onto the plate with the leaves.

Serves 4