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Summer raspberry salad With spicy chickpeas
Get ready for a mouthwatering and nutritious salad that's bursting with flavour! This summer raspberry salad with spinach and spicy chickpeas is a tantalizing combination of both sweet and tangy (thanks to the zesty raspberry dressing!). Whether you're looking for a satisfying lunch or dinner salad, this is sure to hit the spot. It's vegan, heart smart and suitable for type 2 diabetes.
YIELDS
3
Ingredients
Raspberry Dressing
- 1 cup raspberries, fresh and washed
- 1/4 cup lemon juice, freshly squeezed
- 1/4 cup olive oil
- 1/2 teaspoon vanilla extract
- 1 teaspoon black pepper
Chickpeas Salad
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon cumin powder
- 1 teaspoon chili powder
- 1/2 teaspoon salt or sea salt
- 4 cups spinach
- 1/4 cup walnuts, unsalted
- 1/3 cup raspberries, for garnish
- 2 cups chickpeas, cooked
Directions
Raspberry Dressing
- Add raspberries, lemon juice, olive oil, vanilla extract and black pepper to a compact blender and blitz until creamy.
- Transfer to a small mason jar and refrigerate until it's time to dress the salad.
Chickpeas Salad
- In a large non-stick pan, heat olive oil over low flame and add the powdered spices. Avoid high heat as it will burn the spices, resulting in a bitter taste.
- Once the spices have released their aroma, add cooked chickpeas and stir to coat with the oil-spice mixture. Cook for a minute, switch off and set aside.
- To serve, arrange spinach on a large serving platter and add spicy chickpeas, and drizzle with one-quarter cup of raspberry dressing.
- Garnish with fresh raspberries and walnuts, and enjoy!
