A Cooked Spinach & Chickpea Salad

Cooked spinach and chickpea salad is a popular meal among vegetarians. According to Self Nutrition Data, cooked spinach is very nutritious, containing niacin, dietary fiber, protein, vVitamin A, C and E. Spinach is also low in saturated fat and in cholesterol. Additionally, chickpea contains a lot of vVitamin B6 and folate, and it is an excellent source of manganese. If you are on a special weight loss diet or a vegetarian, a cooked spinach and chickpea salad may be ideal for you. Add this to my Recipe Box.

Instructions

1

Wash the spinach in the sink and rinse off all excess water using a salad spinner. Cut the thick ends of the spinach off and discard. Slice the spinach into thin slices using a sharp knife.

2

Heat two tbsp. of oil in a frying pan. Put the garlic in the pan and fry it for one minute until the garlic begins to get light brown.

3

Place all the spinach over the garlic. Slowly start turning the spinach over so the oil gets on all the leaves using two spatulas.

4

Cover the spinach with a lid and cook it for one minute. Take off the lid, turn over the spinach and cook for an additional minute under the lid. After two minutes of cooking, remove the pan from the fire and drain any excess moisture. Sprinkle the leaves with salt and pepper to your taste. Put it to the side and wait until it cools down.

5

Drain all excess liquid from the chickpeas. Put the remaining 1 tbsp. of oil into a large, plastic bowl. Put the chickpeas, spinach, 1/2 cup of coriander and parsley leaves, and some salt and pepper to taste, into the bowl.

6

Mix one tbsp. of Dijon mustard with 1 tbsp. of lemon juice and 1/2 tbsp. of caster sugar to create a salad dressing. Add it to the chickpeas and spinach in the plastic bowl. Serve immediately.