Peach Chickpea Salad with Feta | Summer Delight

Drain chickpeas in a sieve, rinse thoroughly with cold water, and drain well. Wash baby spinach and mint and spin dry. Wash peaches, halve, pit, and cut into bite-sized wedges.

Toast flaked almonds in a non-stick pan without fat over medium heat for 2–3 minutes until golden brown and fragrant. Remove and leave to cool on a plate.

For the dressing, juice the lemon. Whisk 2 tbsp of lemon juice with olive oil, liquid honey, a pinch of salt, and freshly ground black pepper in a small bowl until smooth.