This week, I’m sharing half a dozen recipes from the Crafting Ritual and Cultivating Mindfulness retreat, including this chickpea and spinach salad. Our personal chef, Jami, prepared all our delicious meals from basic, whole ingredients. Jami demonstrated how little preparation some of these yummy veggie dishes take. The garlic, cumin, and paprika are super tasty in this nourishing chickpea and spinach dish.
We served the chickpea and spinach salad alongside lemony salmon, yum. Eat this dish as a straight up side or add it to a lunch bowl, maybe overtop brown rice and alongside roasted beets or under a few blackened shrimp. Do you boo.
Chickpea & Spinach Salad
Ingredients
- 3 Tbs. extra-virgin olive oil
- 6 cloves garlic, chopped
- 1/2 tsp. ground cumin
- 1/4 tsp. paprika
- 20 oz. fresh spinach, stemmed, washed, drained, and coarsely chopped
- 1 can (15-1/2 oz.) chickpeas, rinsed and drained
- Kosher salt and freshly ground black pepper
Instructions
- In a large, straight-sided skillet, heat the olive oil add the chopped garlic, the cumin, and the paprika.
- Cook, stirring, until fragrant and the garlic begins to brown, 15 to 30 seconds.
- Increase the heat to medium high and immediately begin adding the spinach in batches, stirring to wilt.
- When all the spinach is in the pan, add the chickpeas, 1 cup water, 1 tsp. salt, and several
- grinds of black pepper.
- Bring to a simmer until the liquid has reduced almost completely.
- Serve.