Chickpea Salad
A light and nutritious salad tossed in a zesty dressing—perfect as a fresh side or a satisfying light meal.
Nutrition per 100g
Ingredients
- 140g Spinach, rinsed, patted dry
- 240g Chickpeas, canned, drained
- For the dressing
- 30ml Avocado oil
- 10ml Lemon juice
- 0.30g Black pepper
- 0.50g Salt
Method
Rinse the baby spinach leaves thoroughly under cold water, pat them dry, and place in a large mixing bowl.
In a separate medium bowl, whisk together the lemon juice, avocado oil, salt, and black pepper until emulsified. Add the drained chickpeas to the dressing and toss to coat them well.
Pour the chickpea mixture over the spinach and gently toss to combine. Best enjoyed right away.
Storage
At room temperature: once combined, best served within 30 minutes.
In the refrigerator: Store leftovers in an airtight container for up to 1 day, though the greens soften once dressed.
In the Freezer: Isn't recommended.
For best freshness, assemble right before serving.
Notes
Extra virgin olive oil, sesame oil, or any rich and flavorful oil can be used instead of avocado oil to highlight the chickpeas and fresh spinach.
Dressing the heavier ingredients first minimizes tossing, it keeps the delicate spinach crisp.
