This salad is a wonderful way to incorporate the fruits and vegetables from the summer garden. It can stand alone as a delicious side dish or with the addition of extra chickpeas or grilled chicken, can make a fantastic lunch or dinner salad.
“Sweet & Tangy” Summer Garden Salad
Serves 4
Ingredients
Sweet Crispy Chickpeas
1 ½ cup Kabuli! Chickpeas
2 tsp oil
1 Tbsp honey
½ tsp cinnamon
¼ tsp salt
Dressing
2 Tbsp sugar
¼ cup oil
¼ cup white wine vinegar
1 Tbsp Dijon Mustard
2 garlic cloves, minced
½ tsp salt
¼ tsp pepper
¼ tsp paprika
Salad
1 cup strawberries, sliced
1/8 cup red onion, sliced (optional)
3 Tbsp Blue Cheese, Crumbled
2 – 3 cups Spinach
Preparation
- In small bowl, combine Sweet Crispy Chickpeas ingredients. Place on baking sheet and roast for 20-30 minutes at 400º F until crispy.
- In small bowl, combine and whisk the dressing ingredients. Set aside.
- In large bowl, toss spinach, strawberries, red onion, blue cheese, and Sweet Crispy Chickpeas. Pour dressing in intervals while tossing the salad.
- Top salad with extra Sweet Crispy Chickpeas. Enjoy!
*Cook according to package directions.
