🥗Oh YES… these crispy chickpeas are going to be your new FAVORITE salad topper!
Chickpea and Spinach Salad
● 4 big handfuls baby spinach
● 2 Tbsp extra virgin olive oil
● Juice of 1 lemon
● ½ tsp sea salt
● 2 cups (360 g) canned chickpeas, rinsed, drained, and thoroughly dried
● 1 tsp cumin
● 1 large avocado, pitted, peeled, and chopped
Place 1 Tbsp of oil and lemon juice in a large bowl and add the spinach, tossing well until all the leaves are coated. Sprinkle in half of the sea salt.
In a large skillet over medium heat, heat 1 Tbsp of olive oil. Add the chickpeas, cumin, and the rest of the salt, until the chickpeas are hot and starting to crisp.
Add the chickpeas to the spinach and toss well. Top with the avocado and serve.