Crispy Chickpea and Dried Plum Spinach Salad

Ingredients

• 300 grams fresh baby spinach
• 1 cup boiled chickpeas
• 8 pitted dried plums (thinly sliced)
• 1 teaspoon ground red pepper
• 1 teaspoon cumin
• 2 tablespoons olive oil
• 1 tablespoon pomegranate molasses
• Juice of half a lemon
• Walnut kernels (optional)

Calories are an editor’s estimate per serving, not a lab measurement.

Method

1. 1

   Preheat the oven to 200 degrees Celsius and pat the boiled chickpeas dry with a paper towel.

2. 2

   Toss the chickpeas with olive oil, ground red pepper, cumin, and salt, then spread on a baking sheet.

3. 3

   Bake for about 20 minutes until crispy and let them cool.

4. 4

   In a large bowl, mix the washed and dried baby spinach with the thinly sliced dried plums.

5. 5

   In a separate bowl, whisk together olive oil, lemon juice, and pomegranate molasses to make the dressing.

6. 6

   Top the dressed salad with the crispy chickpeas and walnuts before serving.

Note. Make sure to dry the chickpeas thoroughly before baking to ensure they turn out completely crispy.