Monday, 28 September 2015

Chickpea Spinach Salad

A quick and healthy protein+ Iron packed lunch with bursting flavors. Chickpea Spinach salad with cucumber, pear, pomegranate and crumbled Feta Cheese in a tangy and zesty lemon olive oil dressing. Pear and pomegranate add little bit sweetness to the salad, feta gives a nice tangy after taste. Dressing is very simple yet perfectly compliments the salad elements. 

Yield : 2 servings 


  • 1 and 1/2 Cups Cooked chickpeas
  • 1 Cup Spinach roughly chopped
  • 1/2 Cup chopped cucumber
  • 1/4 Cup Pear cut into Small cubes 
  • 1/4 Cup pomegranate seeds
  • /4 Cup crumbled feta cheese
  • 1 Tablespoon chopped cilantro leaves 

For the dressing

  • 2 Tablespoon Good EV Olive Oil
  • Juice of one lemon
  • Zest of one lemon
  • 1 Garlic clove minced
  • Salt to taste
  • 1/2 Teaspoon freshly ground black pepper
  • 1/4 Teaspoon cumin powder
  • a pinch of cayenne
  • Salt to taste


1. In a large bowl, prepare the salad dressing. Add Garlic, EVOO, lemon juice, salt, ground pepper, cumin powder, Cayenne, lemon zest and whisk
2. In a microwave safe bowl, add spinach along with 1/2 cup water and a big pinch of salt and microwave on high for 30 seconds. Close the bowl with a lid and let the spinach remain in hot water for 20 seconds. Then drain and squeeze excess water from spinach
3. Add cooked chick peas, blanched spinach, pear, cucumber, pomegranate seeds and gently toss
4. Finally stir in feta cheese and cilantro leaves and toss gently. Serve at once

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