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Chickpea & Spinach Caesar Salad with Sunflower Seeds Recipe

Name: Chickpea & Spinach Caesar Salad with Sunflower Seeds
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Ingredients: 2 x (15 oz) cans garbanzo beans (chickpeas); 2 cloves garlic; 8 oz fresh spinach; 1 lemon; 1 oz feta cheese; 1/2 cup plain Greek yogurt; 1/2 cup sunflower seeds; 2 slices whole grain bread; 1 tsp Worcestershire sauce; 1 tbsp olive oil; Salt; Black pepper

Stashcook

This is a yummy salad with chickpeas and spinach. It has a special dressing made with yogurt and lemon. We add crunchy bread pieces and sunflower seeds on top. It's a healthy meal you can eat for lunch or dinner.

Ingredients

2 x (15 oz) cans garbanzo beans (chickpeas)

2 cloves garlic

8 oz fresh spinach

1 lemon

1 oz feta cheese

1/2 cup plain Greek yogurt

1/2 cup sunflower seeds

2 slices whole grain bread

1 tsp Worcestershire sauce

1 tbsp olive oil

Salt

Black pepper

Method

Wash and dry the spinach leaves and lemon.

Place spinach in a large bowl.

Finely crumble 1 oz of feta cheese.

Peel and mince the garlic.

Cut the lemon in half; juice it into a small bowl and cut the other half into wedges for serving.

Add the crumbled feta, minced garlic, yogurt, Worcestershire sauce, salt, and pepper to the bowl with the lemon juice; whisk together until smooth.

Pour the dressing over the spinach and toss to combine.

Preheat a skillet over medium heat.

Cut the bread into 1-inch cubes.

Add olive oil to the skillet and swirl to coat the bottom.

Add the bread cubes to the skillet; sprinkle with salt and toss to coat in the oil, then arrange in a single layer. Toast until golden brown, about 5 minutes. Transfer the croutons to a plate.

Drain and rinse the chickpeas, then pat dry with a towel.

Using the same skillet, add the chickpeas; season with salt and pepper. Cook until golden brown and crispy, about 7 minutes.

Measure out the sunflower seeds.

To serve, arrange a bed of the dressed spinach on plates and top with the croutons, chickpeas, sunflower seeds, and a squeeze of lemon from the wedges.

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