Chickpea Spinach Salad
Submitted by Rose
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| prep time: 5 min | cooking time: 3 min | makes 4 side salads |
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| This salad is simple, quick and sooo tasty. Originally, this salad was served cold with an apple sherry vinaigrette, but I decided that the idea of a warm salad seemed kind of...different! So with a goal in mind, some culinary finesse and a bit of luck, I came up with this... |
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Equipment:
medium non-stick skillet
large bowl for mixing
Ingredients
4 tbsp. olive oil
1/3 c. red onion, diced
1/4 c. black olives, sliced
1/4 c. sundried tomatoes, rehydrated ( place in a bowl full of hot water for 1 minute. Drain)
1/2 c. canned chickpeas
8 cherry or grape tomatoes, cut in half
4 tbsp. lemon juice
8 oz. spinach
1/2 tsp. salt
1/2 tsp. pepper
3 tbsp. crispy onions, packaged
Directions
1. Place skillet over med-high heat and add olive oil.
2. Add red onion and saute for one minute.
3. Add olives, sun toms, chickpeas and tomatoes.
4. Reduce heat to medium and stir occasionally for 1-2 minutes or until the grape tomatoes start to blister and onion starts to carmelize.
5. Add lemon juice.
6. In a large bowl toss spinach with salt, pepper and crispy onions.
7. Add ingredients from skillet and toss well.
8. Serve immediately so that the spinach doesnt wilt! |
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Reviews (add your own)
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| Edie Miller wrote on Saturday October 28th, 2006 07:18 AM |
 four soybeans |
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This salad was so tasty! It was easy to assemble and loved by all...even those who are not spinach lovers :) I did omit one ingredient and that was the sundried tomatoes. I had them in the salad but removed them before serving it. They were too chewy and not very tasty. So...adding everything else this is a delicious, quick alternative to your everyday bland spinach salad. Enjoy! |
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