Spinach Salad with Bulgur, Roasted Chickpeas, and Hemp - Salad Recipe
Spinach Salad with Bulgur, Roasted Chickpeas, and Hemp
Rated 5.0 stars by 4 users
Catégorie
Salad
Portion
2
Temps de préparation
20 minutes
Temps de cuisson
15 minutes
This salad is perfect as a side dish... or as a main! With its roasted chickpeas, you'll get some pleasant crunch with every bite. Don't forget to sprinkle with healthful hemp!
Ingrédients
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1/2 cup bulgur
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1 cup water
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1 clove garlic, minced
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1 can chickpeas
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1 tsp organic fair trade ground cumin
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1/2 tsp paprika
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2 tbsp olive oil, divided
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1/2 tsp chili powder
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1/4 tsp sea salt freshly ground pepper, to taste
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1 stalk celery, finely chopped
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2 cups fresh spinach
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3 tbsp PRANA organic hemp seeds
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1/2 tbsp PRANA organic whole sesame seeds
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1/2 tbsp sumac
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1 clove garlic, minced
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4 tbsp olive oil
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1/2 lime, juice of
Salad
Vinaigrette
Instructions
Salad
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Preheat oven to 350°F (180°C) and line a baking sheet with parchment paper.
In a saucepan, heat 1 tbsp of olive oil. Add the garlic and bulgur, and stir until completely coated in oil. Add the water, salt and pepper. Bring to a boil, then reduce heat. Cook until all the water has been absorbed (about 5 to 10 minutes). Remove from heat, cover and let sit for 10 minutes.
Meanwhile, mix together the chickpeas, spices and the remaining 1 tbsp of olive oil in a large bowl.
Spread the chickpeas on the prepared baking sheet and place in preheated oven to bake for 15 minutes.
Remove from oven and let cool a few minutes.
Toss the bulgur, chickpeas, celery and spinach together.
Add the vinaigrette and toss lightly.
Serve sprinkled with hemp seeds.
Vinaigrette
Whisk all ingredients together in a small bowl or jar.