A tasty, healthy and satisfying spinach and chickpea salad with pita croutons and a creamy tahini dressing.
Serves 4. Use the scaling buttons below to double or triple the quantity.
- 1/2 tbsp olive oil
- 2 wholemeal pita breads
- 1/2 cucumber - seeds removed and cut into 1cm cubes
- 120g washed baby spinach
- 1 400g can or 14oz can of chickpeas - drained and washed (drained weight 250g or 9oz).
- 4 tbsp pecan nuts
- 1/2 red onion finely chopped
- 1/2 tbsp olive oil
- 1/4 tsp salt
- 1/2 tsp smoked paprika
- 1/4 tsp cayenne pepper (optional)
- 80ml (or 1/3 cup) tahini
- 1/2 tsp mustard
- 2 tbsp olive oil
- 2-3 tbsp water
- 3 tbsp lemon juice (approx 1.5 lemons)
- 1 tbsp maple syrup or honey
- 1/4 tsp garlic powder
- Pinch of salt to taste
- Heat your oven to 200C or 400F.
- Wash the chickpeas and gently dry them with a clean tea towel. Make sure they are as dry as possible before you roast them. (note 1)
- Place the chickpeas into a baking dish that is large enough to hold them in a single layer, add the olive oil, salt, smoked paprika, and cayenne pepper and mix with your hands until the seasoning is incorporated.
- Roast the seasoned chickpeas on the top shelf of the oven for 20-30mins until their shells start to crisp up, turning them halfway.
- Meanwhile, mix the dressing ingredients in the small jug or bowl and set aside. The dressing should be thick but pourable. Add the water 1 tbsp at a time until it reaches the right consistency.
- Place a frying pan on a high heat and toast the pecans for a few minutes. Remove them from the heat when they start to brown and set them aside.
- Place the pita breads into the toaster until they are lightly toasted. Then cut them into 2cm squares and place them in a frying pan on a high heat and add the olive oil. Add the pita breads and cook them for a few minutes until they are brown and crispy, making sure you toss them to ensure both sides are done.
- Place the cucumber, baby spinach and red onion in a salad bowl. Add the roasted chickpeas, pita croutons and roughly chopped pecans then pour on the dressing, toss everything together and serve immediately.
- Damp chickpeas will not crisp up so make sure you dry them thoroughly before adding the olive oil and seasoning.
- Category: Salad
- Cuisine: Western
- Serving Size: 1
- Calories: 464
- Sugar: 5.7g
- Sodium: 641.4mg
- Fat: 28.9g
- Saturated Fat: 3.7g
- Unsaturated Fat: 23.4g
- Trans Fat: 0g
- Carbohydrates: 44.6g
- Fiber: 9.2g
- Protein: 13.5g
- Cholesterol: 0mg
Keywords: spinach and chickpea salad