Crispy Chickpea and Prune Spinach Salad
Quick answer
This salad combines fresh baby spinach with roasted spiced chickpeas and dried plums to offer a light yet satisfying alternative. Served with a special pomegranate molasses dressing, it can be easily prepared for any meal.
- Total time
- 35 dk
- Servings
- 4
- Calories (est.)
- ~240 kcal
- Difficulty
- kolay
spinach salad · crispy chickpeas · prune salad
35 dk · 4 servings · 240 kcal
Ingredients
- 200 grams fresh baby spinach
- 1 cup boiled chickpeas
- 6 pitted prunes (thinly sliced)
- 3 tablespoons olive oil
- 1 teaspoon paprika
- Half teaspoon cumin
- 2 tablespoons pomegranate molasses
- 1 tablespoon lemon juice
- Half cup walnut kernels (coarsely chopped)
- Salt and black pepper
Method
- Preheat the oven to 190°C and pat the boiled chickpeas dry with a paper towel.
- Toss the chickpeas with half of the olive oil, paprika, cumin, salt, and pepper, spread on a baking sheet, and roast for 20 minutes.
- Place the washed and dried baby spinach in a large salad bowl.
- Add the thinly sliced prunes and coarsely chopped walnuts over the spinach.
- In a separate bowl, whisk the remaining olive oil, pomegranate molasses, and lemon juice to prepare the dressing.
- Add the warm, crispy chickpeas on top of the salad, drizzle with the dressing, toss gently, and serve.
Make sure to dry the chickpeas thoroughly before roasting to ensure they turn out completely crispy.
FAQ
Can I prepare this salad in advance?
It is best to add the dressing and chickpeas right before serving to maintain their crunchiness.
What can be used instead of prunes?
If you cannot find prunes, dried cranberries or sun-dried apricots also make a great combination.
From the same shelf
Spicy Bread Salad
The most delicious and spicy way to use up stale bread, this salad will add color to your table.
Easy · 20 min
Classic Mediterranean Salad
A refreshing Mediterranean salad prepared with fresh greens, feta cheese, and olive oil.
Easy · 15 min
