Nepalese Chickpea and Spinach Salad
Chickpeas and fresh spinach are tossed with warm Nepalese-inspired spices to make a protein-rich salad that works as a side or a light main. The spice blend does most of the heavy lifting, adding depth without requiring long cooking times. Ready in well under 30 minutes.
Equipment
- Large mixing bowl
- Medium saucepan
- Fine mesh strainer
- Whisk
- Serving platter
- Knife
- Cutting board
Ingredients
- 1 cup canned chickpeas drained and rinsed
- 1 tablespoon olive oil extra virgin preferred
- 1 teaspoon cumin seeds toasted
- 1 clove garlic minced
- 1 inch ginger root grated
- 4 cups fresh spinach washed and roughly chopped
- 1 large tomato diced
- 1 tablespoon lemon juice freshly squeezed
- ¼ teaspoon salt to taste
- ¼ teaspoon black pepper freshly ground
Instructions
- Heat the olive oil in a medium saucepan over medium heat (around 180°C or 350°F). Add the cumin seeds and let them sizzle for about 30 seconds until fragrant, enhancing the aromatic depth.
- Add the minced garlic and grated ginger, stirring continuously until they release their aroma without browning, approximately 1 minute.
- Toss in the chickpeas, stirring to coat them with the aromatic spices. Allow them to warm through, stirring occasionally for about 2 minutes.
- In a large mixing bowl, combine the chopped spinach, diced tomato, and the spiced chickpeas from the saucepan.
- Whisk together lemon juice, salt, and black pepper. Pour this dressing over the salad and gently toss everything together to ensure a good mix.
Notes
Jen’s Tips
- For added texture, consider sprinkling toasted nuts like almonds or walnuts on top before serving.
- If fresh spinach isn't available, substitute with baby kale or arugula for a peppery kick.
- To increase protein, add cubes of paneer or feta cheese.
Nutrition
Calories: 88kcalCarbohydrates: 10gProtein: 3gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 287mgPotassium: 359mgFiber: 3gSugar: 1gVitamin A: 3206IUVitamin C: 17mgCalcium: 56mgIron: 2mg
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