Spinach Salad with Bulgur, Roasted Chickpeas, and Hemp
Spinach Salad with Bulgur, Roasted Chickpeas, and Hemp
Preparation time: 20 minutes
Cooking time: 15 minutes
Servings: 2
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!
Ingredients
Salad
- 1/2 cup bulgur
- 1 cup water
- 1 clove garlic, minced
- 1 can chickpeas
- 1 tsp organic fair trade ground cumin
- 1/2 tsp paprika
- 2 tbsp olive oil, divided
- 1/2 tsp chili powder
- 1/4 tsp sea salt
- freshly ground pepper, to taste
- 1 stalk celery, finely chopped
- 2 cups fresh spinach
- 3 tbsp PRANA organic hemp seeds
Vinaigrette
- 1/2 tbsp PRANA organic whole sesame seeds
- 1/2 tbsp sumac
- 1 clove garlic, minced
- 4 tbsp olive oil
- 1/2 lime, juice of
Preparation
Salad
- 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.
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