Chickpea and Spinach Salad
This is a healthy and satisfying salad naturally low in fat, high in fibre and rich in vitamins and minerals. Enjoy it as a side dish or pair it with freshly baked crusty bread for a nourishing meal the whole family will love.
Ingredients
- 300gr chickpeas
- 800gr spinach (washed well)
- 1 cup extra virgin olive oil
- 3 spring onions, finely chopped
- 1 onion, finely grated
- ½ cup dill, finely chopped
- 1 tablespoon tomato paste
- 1 pinch nutmeg
- Juice of 1 lemon
- Salt and pepper
Method
Soak the chickpeas overnight in cold water.
Drain the chickpeas, place them in a clean tea towel, and lightly rub to remove as many skins as possible.
Boil the chickpeas in salted water for 40-50 minutes until softened.
Drain and allow to cool.
Heat the olive oil in a large saucepan and Sauté the onions until soft.
Add the spinach, cover, and cook for 10 minutes.
Dissolve the tomato paste in one cup of water and add to the spinach and onions.
Add the chickpeas, nutmeg, salt, and pepper and cook for a further 25 minutes.
Just before serving, add the dill and lemon juice.
Serve warm.
