SPINACH + CHICKPEAS W/PEANUT SAUCE
Servings: 4
Spinach, Chickpeas, Peanut Butter, Tahini, Carrots, Cucumber, Jicama
PRINT
PIN
EMAIL
SALAD INGREDIENTS
- 6-8 cups Spinach
- ½ cup Shredded Carrots
- ½ cup Tortilla Strips
- 1 can Chickpeas, Drained, Rinsed, Dried
- 1 tbsp Olive oil
- S + P
PEANUT SAUCE
- 4 tbsp Peanut Butter
- 1 tbsp Maple Syrup
- 2 tbsp Tamari
- 1 Garlic Clove, minced
- ½ tsp Fresh Ginger, grated
- 1 tbsp Rice Wine Vinegar
- ½ tbsp Light Brown Sugar
- 2 tbsp Filtered Water
LIME VINAIGRETTE
- 1 Juice + Zest of Lime
- 2 tsp Grape Seed Oil
- 1 tsp Toasted Sesame Oil
- 1 tbsp Dijon
- 2 tbsp Maple Syrup
- 1 tbsp Rice Wine Vinegar
- ½ tsp Shallot, minced
- Salt + Fresh Ground Black Pepper
CRISPY CHICKPEAS
Preheat oven to 425°
Drain + rinse chickpeas. Pat dry with paper towel + discard outer skins that come loose.
Once dried, place chickpeas on parchment lined baking sheet. Drizzle olive oil and a pinch of salt, toss to coat.
Bake 20 - 30 minutes, or until desired crispness.
DRESSINGS
In small bowl, whisk the Peanut Dressing ingredients until smooth. Set aside.
In a large bowl, whisk the Lime Vinaigrette ingredients until smooth.
SALAD
Place spinach, carrots + chickpeas in the Lime Vinaigrette bowl. Gently toss. Add salt + freshly ground black pepper to taste.
Portion out the salad into small salad bowls. Drizzle peanut sauce over each bowl + garnish with tortilla strips.