Spinach & Chickpea Salad with Mint Vinaigrette
Spinach & Chickpea Salad with Mint Vinaigrette
David Cook
15 minutes
American
Salad
This salad is full of color, flavor and texture! The spinach and greens in this salad make up less of the bulk than the chickpeas and tomatoes, making it heartier and more satisfying.
Ingredients
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2 medium sized shallots, thinly sliced
1 tsp. sumac, ground
1 tsp. cumin, ground
Salt and pepper
1 14 oz. can chickpeas, drained, rinsed, patted dry
½ C. grape tomatoes, cut in half
2 green onions, green part onion, thinly sliced diagonally (on the bias)
4 oz. spinach leaves
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2 T. olive oil
½ lemon, juiced
2 T. mint, chopped
Salt and pepper
Pinch of ground sumac
Pinch of sugar
Directions
In a large bowl, massage the salt, pepper, cumin, and sumac into the shallots. Add the chickpeas, tomatoes, green onions, and spinach leaves. Toss well.
Make the dressing by combining the olive oil, lemon juice, mint, salt/pepper, ground sumac and sugar. Mix and pour over the salad. Toss the salad well and serve immediately.