- Serves: 4 to 6
- Ingredient Notes: Vegetarian, Vegan, Corn-free, Dairy-free, Egg-free, Gluten-free, Peanut-free, Soy-free, Tree nut-free
Ingredients
Salad
- 8 ounces chickpeas, soaked overnight (or 1 cup dried chickpeas)
- 2 cloves garlic
- 1 tablespoon sunflower oil
- 1 teaspoon cumin
- 1/2 teaspoon turmeric
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon black pepper
- Salt, to taste
- 4 ounces spinach, washed and cut
- 4 ounces grated carrots (about 2 carrots)
Lemon Vinaigrette
- 2 teaspoons minced shallot
- 2 teaspoons ground mustard
- 2 tablespoons lemon juice
- 1 tablespoon red wine vinegar
- 1/2 teaspoon black pepper
- 1/4 cup olive oil
- Salt, to taste
Directions
Chickpeas
Place drained, soaked chickpeas in a pot with ample water to cover and add the garlic. Cook until tender. Drain and cool under cold running water briefly then refrigerate in a colander or perforated pan until cool.
In a bowl, mix chickpeas with the oil and spices. Spread on a baking sheet and roast in a preheated oven at 400° F until slightly toasted. Cool slightly.
Vinaigrette and salad
Mix shallot, ground mustard, lemon juice, red wine vinegar and black pepper in a bowl and whisk in the oil. Season with salt and then toss the vinaigrette with the spinach and carrots. Garnish with the roasted chickpeas and serve.
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