Chickpea & Spinach Salad

Oh YES… these crispy chickpeas are going to be your new FAVOURITE salad topper!

Have you tried crunchy chickpeas yet? So good!

Chickpeas are a nutty little legume that’s one of the most popular sources of plant-based protein.

There’s a good reason for all the hype – the protein quality may be better than other legumes. They contain all of the essential amino acids except one, methionine

They are packed with fiber, which means they are good for gut health. Plus, they may help balance blood sugar levels.

Chickpeas also are a good source of choline, which supports your metabolism, memory, and mood!

On a practical level, they are also inexpensive and taste amazing in everything from salads to Indian food to hummus to pasta and soups!

(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

​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.

Enjoy!