Spinach + Chickpea Salad
w spicy cashew dressing
A casual lunch inspired by one of the better sweetgreen dressings. I’ve never attempted a nut butter dressing before, but this was pretty on the money. It’s slightly sweet, spicy, and that nutty creaminess really ties it all together. Some roasted broccoli would be a nice addition here for sure.
Also, I cooked my own chickpeas from scratch the other day and it might be the best decision I’ve ever made. They’re so much better than store-bought and definitely a bang for your buck. If you soak them overnight in the fridge, it only takes about an hour or so for them to cook. I’m officially staying on the home-cooked bean train.
Ingredients
Baby spinach (a few fistfuls, about 4 cups)
2 cups cooked chickpeas
2 tbsp unsweetened cashew butter
1 lemon, zested and juiced
1 orange or citrus of choice, supremed and core juiced (grapefruit or tangerine is also nice)
Pinch chili flake
3-ish tbsp olive oil
1 tbsp water
1 garlic clove, grated
1–2 tsp honey (depending on how sweet you like your dressings)
¼ cup chopped dill
1 tsp toasted sesame seeds
½ cup toasted hazelnuts, crushed (or nut of choice)
Salt + freshly ground black pepper
Instructions
In a large mixing bowl, combine the cashew butter, lemon zest and juice, olive oil, garlic, chili flake, honey, and a pinch of salt and pepper. Mix until smooth and well combined, adding a splash of water to loosen it if needed. Once the dressing is to your liking, add the chickpeas and toss until they’re nicely coated.
Add the spinach, nuts, sesame seeds, dill, and citrus segments and juice to the bowl. Toss gently — using your hands works best, but two spoons will do. Be careful not to crush or overwork the spinach as it bruises easily and can turn soggy.
When plating, make sure to scoop from the bottom of the bowl so you get plenty of chickpeas, nuts, and citrus in each serving. Finish with a sprinkle of sesame seeds and serve. The salad should be bright, fresh, and nicely crunchy from the nuts.