Happy 4th of July! A big thank you to our 1st responders, veterans and all citizens who help make this great country a land of oppoetunity.

Chickpea-Spinach Salad with Sugared Almonds

Foodie Lit

A crunchy. savory salad packed with flavor and color. The lemony vinaigrette is a light dressing that complements the veggies. The cranberries and sugared almonds add a touch of sweetness.

 

Use as a side or add tofu, cheese or meat for a heartier meal.

Whether you are celebrating Independence Day with a BBQ, picnic or a quiet meal at home, like my hubbie and I are with my 102 year old mom, this salad is a great start or side dish. Don't forget your flag to add patriotism to the menu!

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Beth told me, “I love making challah! I love getting my hands sticky in the bowl of dough....I love sharing extra challah with neighbors and friends and seeing the joy that it brings them. All of this I am grateful for, and happier as a result.” Beth discovers peace and happiness in making challah and in her medical practice, finds that baking challah reduces stress in her patients. Therefore she “prescribes” this baking, realizing that medication is not enough to make people well. Baking challah is Beth’s journey to find wellness.

Chickpea-Spinach Salad with Sugared Almonds

Serves 4 as a side and 2 as main course

Vinaigrette

¼ cup lemon juice

1 teaspoon lemon zest

1 garlic clove, minced

¾ teaspoon salt

1 tablespoon maple syrup

1 teaspoon cumin

¼ teaspoon pepper

¼ cup olive oil

Salad

2 carrots, grated

12 Kalamata olives, chopped

3 green onions, minced

1 cup chickpeas, canned or homemade

¼ cup cranberries

2 tablespoons chopped fresh parsley

2 cups lightly packed baby spinach

½ cup toasted and sugared almonds

 

  1. In a bowl or jar, mix all the vinaigrette ingredients except for the olive oil. Add olive oil and whisk until the dressing thickens. Taste and adjust seasoning.

  2. Mix together salad ingredients.

  3. Add dressing and gently toss salad.

 

Expandthetable suggestions

  • Cut the sugar: Use Stevia in place of maple syrup. Use Brown Sugar Truvia to sugar the almonds.

  • Add protein:

    • Tofu: Press excess water out of tofu. Cube and place on baking sheet lined with parchment. Drizzle with olive oil, salt, pepper and 1/4 teaspoon rosemary. Bake I 350 oven for 20 minutes or until golden brown.

    • Chicken: Bake 1 piece of boneless chicken until done. Chunk or slice thinly and add to salad.

    • Hardboiled egg: Chop and add to salad.

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Eat, Read and Dream. Order for the holidays!!  Inspired by my Foodie Lit columns and now available on Amazon & Book Baby. Order now!

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