Recipe Category
A really yummy Spanish inspired salad. Adapted from Salad Samurai.
Preparation time
20Minutes
Cooking Time
20Minutes
Number of Servings
3
Difficulty
Medium
Ingredients
6 cups baby spinach
1/2 cup raisins
1/3 cup toasted pine nuts or slivered almonds
1/4 cup sliced Kalamata olives
Dressing
3 Tbsp olive oil
1/4 cup minced shallots
2 Tbsp sherry vinegar
1 Tbsp maple syrup
1 tsp Dijon mustard
1 tsp dried thmye
1/2 tsp smoked paprika
1/2 tsp salt
Chickpeas
1 Tbsp olive oil
4 cloves garlic, minced
1 14-ounce can chickpeas, rinsed and drained
2 Tbsp capers
1 Tbsp lemon juice
1/4 tsp salt
Black pepper
Recipe Steps
Combine all salad ingredients in large bowl.
Whisk the dressing ingredients in a small bowl.
In a large skillet, heat oil over medium heat.
Add garlic, fry for 30 seconds.
Increase heat to high and add the chickpeas and capers.
Fry for 3 to 4 minutes until browned.
Turn the heat off and toss with lemon juice, salt, and pepper.
Add chickpeas to salad.
Toss with dressing.
Serve immediately.
Variation: Roast chickpeas, garlic, and capers in the oven
Add additional vegetables to salad-tomatoes, cucumbers, roasted red peppers, etc.