(serves four)
1 can chickpeas, drained
4 cups spinach leaves, somewhat tightly packed
1/2 cup toasted pine nuts
1 red onion, diced
dressing:
3 tbsps olive oil
dash hot pepper oil
1 tbsp balsamic vinegar
juice of 1 lemon
2 tbsps fresh coriander pesto (or basil pesto)
dash salt
1/2 tsp oregano
In several batches, carefully blitz the spinach leaves in the Cuisinart or Magimix, in short bursts of power. Don’t let the leaves get mushy. Just pulse the power and take care to shift the leaves with a spatula occasionally if need me. You want the leaves chopped somewhere between coarse and fine, but not mushy. Combine all the ingredients and dressing and toss VERY well. Lovely!
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[…] Chopped Spinach and Chickpea Salad 06/21 […]
June 21st, 2010 at 10:37 am