What happens when a creative healthy home cook gets hungry after being on a junk filled week long vacation? A healthy, light, vegetarian salad idea, that’s what!
I’m super happy with this idea. It was fast, easy, tasty, satisfying and an uber light lunch! I may make it again tonight to bring to work tomorrow.
- 1 can (15oz) Chickpeas (will only be using 1/2 cup for the salad)
- About 1/2 tsp ground cumin
- About 3 cups baby spinach leaves
- 10 grape tomatoes
- slice of red onion chopped
- 1 oz pomegranate juice
- 1 tbsp red wine vinegar
- 1/2 tbsp honey (10g)
- 1 tsp olive oil (5g)
- Kosher salt and fresh cracked black pepper
Drain and rinse the chickpeas Lay them on a few paper towels to dry while you grab the rest of the ingredients.
Heat a skillet over medium-high heat. It should be large enough for the chickpeas to create one layer on the bottom. Once the pan is heated add the beans and sprinkle with the cumin. Shake the pan to prevent sticking. “Toast” the chickpeas for about 5-6 minutes shaking every minute or two. They will begin to pop a bit, just toss around the pan when that happens.
While the chickpeas are toasting place the spinach, tomatoes and onion in a large bowl big enough to toss (or shake) the salad.
Whisk the pomegranate juice, vinegar, honey, oil, salt and pepper and set aside.
Add the toasted chickpeas (1/2 cup of them – 82g) to the salad, top with the pomegranate vinaigrette and toss to coast everything.
Note: Notice the backdrop on the photo. It’s the sidewalk outside of my apartment. My kitchen right now is like a cave.. no light! Outside is the only way to get a half decent photo. :(
|Servings||Amt per Serving|
|27||7g||9g||old: 5||new: 7|