Healthy and full of flavor, my Spinach Salad with Roasted Garbanzo Beans, Heirloom Tomatoes & Feta has a surprise ingredient that changes the whole game: fresh mint. Tender spinach leaves and the freshness of mint tossed together with heirloom cherry tomatoes, creamy feta cheese and crunchy, cumin-scented chickpeas. Finished off with an easy lemon vinaigrette, this side salad is not to be passed up.
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Spinach Salad with Roasted Garbanzo Beans, Heirloom Tomatoes & Feta
Ingredients:
- 1 (14.5 oz.) can chickpeas, drained and rinsed
- Salt & Pepper
- Extra virgin olive oil
- ¼ teaspoon salt and pinch of black pepper
- ½ teaspoon Ground cumin
- 4 cups baby spinach
- ½ cup fresh mint leaves, chopped
- 1 cup cherry tomatoes (preferably heirloom), halved
- 2 oz. crumbled feta cheese
- For the vinaigrette:
- Juice of 2 lemons
- 3 Tablespoons extra virgin olive oil
- Pinch of crushed red pepper
- Pinch of salt and pepper
Directions:
- Preheat the oven to 400 degrees. Place the chickpeas on a baking sheet in a single layer; drizzle with olive oil and toss to coat. Season with salt, pepper, and cumin; roast the prepared chickpeas in the preheat oven for 25-30 minutes, or until lightly browned and crisp. (You will need to toss the chickpeas halfway through cooking to ensure even cooking.) Allow the chickpeas to cool.
- In a large mixing bowl, toss the spinach, mint, tomatoes and feta together. Meanwhile, whisk the vinaigrette ingredients together until emulsified. Add the chickpeas to the mixing bowl and toss with the dressing.
Tagged: cherry tomatoes, chickpeas, feta cheese, garbanzo beans, heirloom tomatoes, lemon vinaigrette, mint, Salad, side salad, spinach, spinach salad, vegetarian
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