If you love chickpeas, then these crispy chickpeas are going to be your new FAVOURITE salad topper ...or maybe your new snack!
Spinach and Chickpea Salad
(serves 4)
Ingredients:
● 4 big handfuls of organic baby spinach
● 3 tbsp extra virgin olive oil
● Juice of 1 lemon
● 1 tsp sea salt
● 2 cups canned chickpeas, rinsed, drained, and thoroughly dried
● 1 tsp cumin
● crumbled feta and pinenuts (optional)
Directions:
1. Preheat the oven to 425F.
2. Place chickpeas on a teatowel and blot dry; this step is crucial to ensure crispy chickpeas.
3. Toss chickpeas and 2 tbsp of olive in a bowl, season with 1/2 tsp sea salt and 1 tsp cumin and toss gain.
4, Spread chickpeas on a rimmed baking sheet lined with parchment paper.
5. Roast in the oven until brown and crunchy; this can take up to 30 minutes. Stir chickpeas every 10 minutes to prevent burning.
6. Remove from oven and prepare the spinach.
7. Place spinach in a large bowl and coat with 1 tbsp of oil, lemon juice and remaining sea salt. Tossing well to ensure all of the spinach is coated.
8. Add the chickpeas to the spinach and toss again. Top with the feta and pinenuts and serve.
Note: the chickpeas will soften slightly as they cool.
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