How To Make Chickpea Spinach Salad | By @zeebhutta

in hive-197809 •  3 years ago 

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Chickpea Spinach Salad

This easy-to-make salad is a wonderful addition to your recipe collection. It's difficult to comprehend how a modest dish with few ingredients could be so delectable and nutritious at the same time.
A flavorful side dish or a bright main course, this Chia-Spinach Salad with Chickpeas is a delicious way to mix textures and tastes. Lemon and honey are used to dress these spicy chickpeas and spinach.

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How To Make Chickpea Spinach Salad

INGREDIENTS

  • 29 ounces or 822 grams of cooked, drained, rinsed Chickpeas

  • Spinach, chopped - 1 handful

  • Peppers, deseeded and chopped (optional) - ½ cup

  • Chopped almonds (optional) - ½ cup deseeded and chopped peppers

  • Feta cheese - 99 grams
  • INGREDIENTS REQUIRED FOR DRESSING:

  • Raisins - 1 small handful

  • Lemon juice - ½ tablespoon

  • Honey - 3 teaspoons

  • Olive oil - 4 tablespoons

  • Cumin - ½ to 1 teaspoon

  • Salt - 1 pinch

  • Chili flakes - ½ teaspoon

  • Black pepper - ⅛ teaspoon
  • Chickpea-Spinach-Salad-FI-1200.jpg
    Source Image

    DIRECTIONS:

    To prepare feta cheese dip, first chop the feta cheese and combine it with chickpeas and spinach in a large mixing dish. If you like, add bell pepper or tomato to the mix.
    You'll also need to make the dressing. In a small bowl, combine honey, lemon juice, oil, and raisins.
    Combine all of the ingredients (cumin, chili flakes, salt, and pepper) in a mixing bowl. Toss the greens or lettuce with 1/3 cup to 1/2 cup of this dressing before serving.

    VARIATIONS THAT YOU CAN DO:

    You may use bread slices or flatbread to make a delicious sandwich out of chickpea spinach salad.
    Chickpea spinach salad can be used as a filling for tortillas (chapati) to make an appealing salad roll.
    Chickpea spinach salad can be usYou may also use this chickpea spinach salad as a vegetarian dish by adding meat to it.ed as a filling for tortillas (chapati) to make an appealing salad roll.


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