Roasted Chickpeas and Spinach Salad

Roasted Chickpeas and Spinach Salad
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Nutritional Info
  • Servings Per Recipe: 2
  • 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

View full nutritional breakdown of Roasted Chickpeas and Spinach Salad calories by ingredient
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Introduction

This versatile salad has roasted chickpeas, which has exotic smell because of addition of cumin, later it was sprinkled over the spinach bed along with onion and cherry tomatoes. This is good for summertime outdoor meals. Try this refreshing, colorful and low calorie salad and enjoy. This versatile salad has roasted chickpeas, which has exotic smell because of addition of cumin, later it was sprinkled over the spinach bed along with onion and cherry tomatoes. This is good for summertime outdoor meals. Try this refreshing, colorful and low calorie salad and enjoy.
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



Tips


You can use crumbles of feta cheese instead of Parmesan cheese.
Also you can use red wine vinaigrette for dressing.
Add paprika to chickpeas for color, in place of red chilly powder and turmeric powder.
If you don't get canned chickpeas, then you need to soak chickpeas for 8 hrs, pressure cook it with salt and water and roast it in oven .


Directions

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.

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