Ensalada crujiente de espinacas y garbanzos tostados

Ingredientes

• 1/2 tbsp olive oil
• 2 wholemeal pita breads
• 1/2 cucumber (seeds removed and cut into 1cm cubes)
• 4 cups washed baby spinach
• 14 oz can of chickpeas (drained and washed)
• 4 tbsp pecan nuts
• 1/2 red onion (finely chopped)
• 1/2 tbsp olive oil
• 1/4 tsp salt
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper (optional)
• 1/3 cup tahini
• 1/2 tsp mustard
• 2 tbsp olive oil
• 2-3 tbsp water
• 3 tbsp lemon juice (approx 1.5 lemons)
• 1 tbsp maple syrup or honey
• 1/4 tsp garlic powder
• Pinch salt to taste

Preparación

1. 1

   Heat your oven to 400F (200C).

2. 2

   Wash the chickpeas and gently dry them with a clean tea towel. Make sure they are as dry as possible before you roast them. (note 1)

3. 3

   Place the chickpeas into a baking dish that is large enough to hold them in a single layer, add the olive oil, salt, smoked paprika, and cayenne pepper and mix with your hands until the seasoning is incorporated.

4. 4

   Roast the seasoned chickpeas on the top shelf of the oven for 20-30mins until their shells start to crisp up, turning them halfway.

5. 5

   Meanwhile, mix the dressing ingredients in the small jug or bowl and set aside. The dressing should be thick but pourable. Add the water 1 tbsp at a time until it reaches the right consistency.

6. 6

   Place a frying pan on a high heat and toast the pecans for a few minutes. Remove them from the heat when they start to brown and set them aside.

7. 7

   Place the pita breads into the toaster until they are lightly toasted. Then cut them into 2cm squares and place them in a frying pan on a high heat and add the olive oil. Add the pita breads and cook them for a few minutes until they are brown and crispy, making sure you toss them to ensure both sides are done.

8. 8

   Place the cucumber, baby spinach and red onion in a salad bowl. Add the roasted chickpeas, pita croutons and roughly chopped pecans then pour on the dressing, toss everything together and serve immediately.