Garden Salad


  • 100g tomato medley mix/cherry tomatoes, halved
  • 1 x Tbsp olive oil
  • 2 x Tsp lemon juice
  • Pinch of salt
  • 40g Rocket/Spinach/Lettuce (~ ¼ bag)
  • ¼ small red onion, diced
  • ½ medium cucumber, diced
  • 1 x tsp of chopped basil, optional
  • ½ medium carrot, grated or ribboned
  • ¼ red capsicum, sliced
  • ¼ can chickpeas, rinsed and drained
  • 30g cheddar cheese, grated or in cubes
  • Chosen protein, to serve - tuna, salmon, chicken or leftover meat all work well.
  • Cooked quinoa/brown rice, to serve


  • In a medium bowl, place the tomatoes, oil, lemon juice, salt flakes and toss to coat. Set aside to marinate for at least 10 mins (if able). Check the seasoning and add more lemon juice or salt, if necessary.
  • In a bowl, toss the rocket, onion, cucumber, basil, carrot, capsicum, chickpeas and cheese with the marinated tomatoes.
  • Season with salt and pepper.

If making this ahead to take to work, place the tomatoes in the bottom of the container, then the chickpeas & onion, then the carrot & capsicum and then top with the rocket and cheese. This will minimise any sogginess!

FODMAP adaptation:
Swap medley or cherry tomatoes for common tomato.
Omit onion from the recipe.

Dairy free adaptation:
Omit the cheese, or add a dairy-free cheese alternative if you wish.

Can’t have tomatoes?
Replace with more capsicum instead 🙂