Spinach Salad with Spicy Chickpeas, Feta and Herb Dressing

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Much to the chagrin of Charlie we eat salad frequently in our house, like daily.  Charlie thinks it’s really odd to have a salad with dinner every night, I think it’s 100% normal.  I grew up eating a salad with dinner most nights of the week so for me it’s almost automatic that I make them. Not to mention, salad is one of my favorite foods.  

In the winter I prepare a lot of spinach salads as grocery store lettuce can start to look pretty sad this time of the year.  Winter spinach on the other hand is lush and plentiful.  I love this salad because the chickpeas add some spice and nuttiness.  The sheep’s milk feta (aka French Feta) balances the salad with a mild creaminess.  Thinly sliced rashes add a nice crunch.  

The other reason I love this salad so much is that it is so pretty.  This salad would be lovely at Christmas dinner with its red radishes, green spinach and golden chickpeas.  

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Spinach Salad with Spicy Chickpeas, Feta and Herb Dressing

Prep Time 10 minutes

Cook Time 15 minutes

Servings 4 servings

Calories 275 kcal

Ingredients

Chickpeas

• 1 cup chickpeas cooked canned peas are preferable
• 1 cup chicken stock
• 1 tablespoon crushed red pepper
• 1 teaspoon salt

Salad

• 8 cups fresh spinach washed
• 4 radishes sliced thin
• 4 oz fresh feta crumbled (preferably Sheep's Milk Feta)
• cooked chickpeas

Dressing

• 1/4 cup olive oil
• 1/4 cup apple cider vinegar
• 1/4 cup parsley
• 2 cloves garlic
• 1 teaspoon salt
• 1 teaspoon ground pepper

Instructions

Chickpeas

1. In pan bring chicken stock, crushed red pepper and salt to a boil.
2. Add chickpeas.
3. Bring to a boil then simmer for 5 minutes.
4. Drain and cool.

Dressing

1. In a food processor add all ingredients.
2. Pulse 10-15 times, Parsley should not be completely pulverized but in small pieces.

Salad

1. In a large bowl add spinach and radishes.
2. Add Feta and Chickpeas.
3. Drizzle with dressing.
4. Enjoy!

This recipes easy to make but here are my tips for easy cooking: 

1. Add crushed red peppers to stock before adding chickpeas.  It will infuse the stock and help the chickpeas absorb the spicy flavor.  
2. Use the stems of the parsley, they add as much flavor as parsley leaves.
3. Use a food processor or blender to combine dressing ingredients.  You wan to create an emulsion not flavored vinegar and oil (as shown below)
4. Drizzle dressing on salad.  A little of this dressing goes a long way.  The garlic adds a lot of zest.  

This salad with grilled chicken or shrimp makes a great entree salad too.