Yields
6 servings
Chickpeas are packed with protein so this is a great salad for a light lunch. Serve with some toasted pita bread if desired. When pomegranates are in season, substitute 1 pomegranate for the tomato and add some of the pomegranate juice to the dressing.
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ingredients
Salad
1 ½
cup cooked chickpeas (or 14-ounce can of chickpeas) (375 ml)
1
bunch spinach, washed, stems removed or use baby spinach (about 4 cups/1 litre)
1
small red onion, sliced (about 1 cup/250 ml)
1
tomato, cut in wedges, optional
Coarse salt and freshly cracked black pepper, to taste
Dressing
1
large garlic clove, chopped
Coarse salt and freshly cracked black pepper, to taste
1
tsp ground coriander (5 ml)
pinch of cayenne
¼
cup mint (60 ml)
Juice of 1 lemon
1
tsp honey (5 ml)
1
Tbsp pomegranate molasses (15 ml)
¼
cup extra virgin olive oil (60 ml)
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directions
Step 1
Add the spinach, chickpeas, red onion and tomato to a large bowl. Toss with dressing to combine. Serve. Serves 4 to 6 depending on if served as a side or main.
Step 2
With a mortar and pestle (or alternatively in a food processor), pound garlic, salt, pepper, coriander, cayenne and mint to a rough paste. Stir in the lemon juice, honey and pomegranate molasses. Drizzle in the olive oil. Stir to blend. Season the mixture with salt and pepper to taste.