Chickpea and Spinach Salad

Oh, YES… these crispy chickpeas will be your new FAVOURITE salad topper! This recipe has all my favourite ingredients and is a rich source of vitamins, minerals, and fibre. The main ingredient, "chickpeas," may offer various health benefits, such as aiding weight management, improving digestion, and reducing your risk of disease. And it's 100% vegan.

(serves 4)

• 4 big handfuls baby spinach
• 2 Tbsp extra virgin olive oil
• Juice of 1 lemon
• ½ tsp sea salt
• 2 cups (360 g) canned chickpeas, rinsed, drained, and thoroughly dried
• 1 tsp cumin
• 1 large avocado, pitted, peeled, and chopped

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Place 1 Tbsp of oil and lemon juice in a large bowl and add the spinach, tossing well until all the leaves are coated. Sprinkle in half of the sea salt. 

In a large skillet over medium heat, heat 1 Tbsp of olive oil. Add the chickpeas, cumin, and the rest of the salt, until the chickpeas are hot and starting to crisp. 

Add the chickpeas to the spinach and toss well. Top with the avocado and serve.