salad - garbonzo and spinach with lime dressing
t=teaspoon T=tablespoon
These recipes are for your personal use only and may not be added in any form to archives other works.
Chickpea and Spinach Salad with Lime Dressing
A tangy and flavourful salad full of calcium and good health. The red onion not
only offers a mild taste but brightens the salad with its colourful contrast. A summer favourite at the villa, garnish with wedges of hard boiled egg
for a lunch or include in your summer buffet for a vitamin rich boost!
800 g. cooked garbonzos*
200 g. fresh young spinach**
1 lg. red onion
2 garlic cloves
2 firm tomatoes
2 T. minced fresh mint
salt, pepper
dressing:
60 ml. lime juice (about 3-4 limes, more if you like it tarter)
60-80 ml. olive oil
Rinse the chickpeas in a large bowl under running water. Scoop up handfuls and gently rub between your palms to remove as much of the skins as possible. Discard and place the chickpeas in a large bowl.
Chop the red onion. Heat 2 T. of the oil and sauté the onion for several minutes. Add the minced garlic and sauté for another 2
minutes stirring all the while to insure that the garlic does not brown.
Rinse the spinach well and pat dry or use a salad
spinner. Tear into manageable pieces.
Cut the tomato into small bite sized pieces, add with the mint and the spinach to the chickpeas.
Whisk the onions with the remaining oil, 1/2 t. salt, pepper and lime juice. Pour over the chickpeas and mix well. Adjust the seasoning according to taste and refrigerate
for a few hours before serving. Taste again, adding another squeeze of lime or drizzle of olive oil if necessary.
Tip: This is a versatile salad. If you cannot locate the fresh spinach, then use 1 small portion of
cooked frozen. (Lightly wilted fresh spinach is works also.) Drain well and allow to cool. Chop coarsely before adding to chickpeas.
You can also make this salad using raw red onion but one minced garlic clove. Replace the mint another time with cilantro. Chopped green onion is another option to use in place
of red onion. Also delicious!
* Use canned chickpeas for salads. They are more consistent in texture. Dried are best for cooked dishes (soak first).
** Use young spinach which is more flavourful than baby spinach.
All recipes are excerpts from "Welcome to My Kitchen" - The Epicurean Table and are copyright of the author. Recipes are not to be
added to any form of archive or other works of any kind. Contact the author for further information.
The Epicurean Table © 1999-2002 Patricia Conant