Get the Recipe:
Summer Raspberry Salad With Spicy Chickpeas
Crisp spinach, fiery chickpeas, and a zesty raspberry dressing create a flavour explosion in this Summer Raspberry Salad. Truly, it's excitement in every bite!
Video
Ingredients
Raspberry Dressing
- 1 cup raspberries, fresh, washed
- ¼ cup lemon juice, freshly squeezed
- ¼ cup olive oil, extra virgin
- ½ tsp vanilla extract, pure
- 1 tsp black pepper
Chickpeas Salad
- 2 tbsp olive oil, extra virgin
- 1 tsp smoked paprika
- 1 tsp cumin powder
- 1 tsp chilli powder, hot
- ½ tsp salt, sea salt
- 4 cups spinach, washed and dry
- ¼ cup walnuts, plain, unsalted
- ⅓ cup raspberries, fresh for garnish
- 2 cups chickpeas, cooked
Equipment
- 1 Compact blender
Instructions
Raspberry Dressing
- Add dressing ingredients to a compact blender and blitz until creamy. Transfer to a small mason jar and refrigerate until it's time to dress the salad.
Chickpeas Salad
- In a large non-stick pan, heat olive oil over low flame and add the powdered spices. Avoid high heat as it will burn the spices, resulting in a bitter taste.
- Once the spices have released their aroma, add cooked chickpeas and stir to coat with the oil-spice mixture. Cook for a minute, switch off and set aside.
- To serve, arrange spinach on a large serving platter and add spicy chickpeas, and drizzle with 1/4 cup of raspberry dressing.
- Garnish with fresh raspberries and walnuts, and enjoy!
Notes
Substitution do's
- Substitute the spinach with fresh baby kale, arugula, rocket or lettuce, if desired.
- Add other complimentary fruits, such as strawberries, blueberries or blackberries, for additional flavour and texture.
- Switch out the chickpeas for any other type of beans or legumes, such as black beans or kidney beans.
Food safe storage
- This salad is best served fresh. However, it can be stored in an airtight container in the refrigerator for up to three days. For best results, store the dressing and salad components separately. You will need only 1/4 cup of the dressing for this salad. Keep the remaining dressing in the fridge for future salads or as a delicious dip.
Nutrition Information:
Calories: 490kcal (25%)Carbohydrates: 36g (12%)Protein: 12g (24%)Fat: 37g (57%)Saturated Fat: 4g (20%)Polyunsaturated Fat: 8gMonounsaturated Fat: 21gSodium: 433mg (18%)Potassium: 651mg (19%)Fiber: 12g (48%)Sugar: 4g (4%)Vitamin A: 4310IU (86%)Vitamin C: 33mg (40%)Calcium: 117mg (12%)Iron: 4mg (22%)
Keep in mind that the nutritional values provided are approximations and suggestions, and might fluctuate depending on ingredient variations, portion sizes, and recipe adjustments. This nutrition facts table cannot account for your individual needs. Your body — including your hunger and satiety cues — change daily. It's perfectly fine to eat more or less on different days. Instead of letting food guilt take over, consider mindful eating.
* Percent Daily Values are based on a 2000 calorie diet.
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