You don´t win friends with salad, you don´t win friends with salaaaad….I must admit, I have to disagree with Bart. I mean sure, if somebody makes me pancakes or chocolate cake I might have to marry that person. But I do love a good Salad. I eat salads on an almost daily basis and I´m always on a lookout for new recipes. And then I found this one.
I immediately had to try it, although I substituted kale with spinach because there is just no way you are going to get me to eat kale. Since most of my salads are made with a good amount of cheese I added some feta as well. And once I found out that you can bake chickpeas so they turn out amazingly crunchy I know I found my new favorite recipe. Salad all day, every day.
The best thing about this recipe are the chickpeas, which are so unbelievably crunchy. This, combined with garlic and fresh herbs makes all the difference. The dressing is not too bad as well. For a vegans I would suggest to just leave out the feta but other than that this recipe is pretty vegan friendly.
Makes 2 servings:
1 can of chickpeas (400 g)
1 sweet potato
1 red onion
2 handful of spinach
100 g feta cheese
1 garlic clove
For the dressing:
3 tbsp. olive oil
1 tbsp. tahini
1) Wash sweet potato and cut into small pieces. Peel onion, cut in halves and then in rings. Place onion rings and sweet potato on a baking tray lined with parchment paper and bake at 180°C for about 30 minutes until the sweet potato is soft.
2) Drain chickpeas. Mix with 1 tbsp. olive oil, chopped garlic, rosemary, salt and pepper. Bake for half an hour or alternatively, cook in a pan until crispy.
3) Wash spinach. Mix with chickpeas, sweet potato, onion rings and feta. For the dressing, mix all the ingredients and season to taste.