Roasted Chickpeas and Spinach Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
1/2 Cup of Canned Chickpeas 3 Tbsp of Olive Oil 1/2 Tsp of Cumin Seeds 1/4 Tsp of Turmeric Powder 1/2 Tsp of Red Chilly Powder 1/2 Red Onion, thinly sliced 6 - 12 Grape Tomatoes 1/2 Cup of Spinach Leaves 1 Tbsp of Lemon Juice 1 Tbsp of Parmesan Cheese 1/2 Tsp of Salt 1/2 Tsp of Pepper
Roasting Chickpeas in the oven
Preheat the oven to 425 degree F. Mix the chickpeas in a bowl with 1 tbsp of olive oil, the cumin seeds, turmeric powder and red chilly powder and season with salt and pepper.
Transfer to a large nonstick roasting pan and roast in the preheated oven for 12- 15 mins, until nutty and golden.
Making of salad
Meanwhile, place the onion and tomatoes in a large bowl with the spinach and toss gently to combine. Mound onto serving plates.
Remove the chickpeas from the oven and sprinkle them over the spinach salad. Sprinkle Parmesan cheese over the top. Drizzle serving plate with the lemon juice and the remaining olive oil and serve immediately.
Serving Size: 1.5 Cup serving
Number of Servings: 2
Recipe submitted by SparkPeople user FOODYBUDDY.
Preheat the oven to 425 degree F. Mix the chickpeas in a bowl with 1 tbsp of olive oil, the cumin seeds, turmeric powder and red chilly powder and season with salt and pepper.
Transfer to a large nonstick roasting pan and roast in the preheated oven for 12- 15 mins, until nutty and golden.
Making of salad
Meanwhile, place the onion and tomatoes in a large bowl with the spinach and toss gently to combine. Mound onto serving plates.
Remove the chickpeas from the oven and sprinkle them over the spinach salad. Sprinkle Parmesan cheese over the top. Drizzle serving plate with the lemon juice and the remaining olive oil and serve immediately.
Serving Size: 1.5 Cup serving
Number of Servings: 2
Recipe submitted by SparkPeople user FOODYBUDDY.
Nutritional Info Amount Per Serving
- Calories: 302.4
- Total Fat: 22.2 g
- Cholesterol: 2.0 mg
- Sodium: 823.7 mg
- Total Carbs: 22.3 g
- Dietary Fiber: 4.0 g
- Protein: 5.0 g
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