Nourish - Chickpea and Spinach Salad with Slow-Roasted Heritage Tomatoes
Use fresh herbs if possible but dried oregano or thyme will also work well.
- 1 x 400g tin chickpeas, drained
- Approx. 300g spinach leaves
- 500g tomatoes (various heritage varieties if available)
- 4 or 5 garlic cloves
- 2 tbsp. fresh herbs (oregano, thyme, parsley)
- Salt and black pepper to taste
- 1 tbsp. organic sunflower oil
For the Dressing
- 2 tbsp. organic extra virgin olive oil
- Juice of 1 large or 2 small lemons
- The soft flesh from the roasted garlic
- 100g soft goats cheese (optional)
- Preheat the oven to 200 C.
- Cut the tomatoes into roughly even sizes. If including cherry tomatoes they can be left whole.
- Arrange the tomatoes on a baking tray and drizzle with the sunflower oil and scatter the fresh herb leaves over with some black pepper.
- Bake for about 5 minutes at 200 C before reducing the heat to 100 C. The tomatoes may take about 45 minutes to soften, depending on your oven.
- About halfway through the baking time, toss in the whole, unpeeled garlic cloves.
- Prepare the spinach by rinsing and placing in a large saucepan with a lid.
- Wilt the spinach over a medium heat with the lid on for a few minutes; it will cook in its own steam. Do this in batches if the pan isn’t large enough.
- Drain the cooked spinach and when it is cooled squeeze out any excess liquid with your hands.
- Chop the spinach finely and add it to the chickpeas in a bowl and mix to distribute it evenly.
- Make the dressing for the chickpeas by combining the olive oil, lemon juice and the soft flesh from the roasted garlic.
- Season to taste and mix into the chickpeas and spinach 10 minutes before serving. Arrange the tomatoes on a plate and drizzle any of the juices that remain on the tray over the top.
- Serve with chickpea salad and some crumbled pieces of goat’s cheese if desired.
This chickpea and spinach salad is a lovely salad to bring along to work for a hearty and healthy lunch. It’s also great to bring on a summery picnic, bring to a gathering or to have as a side dish.
Try combining a few recipes from our collection to get a full-blown feast for your dinner. I recommend:
– Millet & Butter Bean Burgers (Gluten-Free)
– Polenta Chips with Dipping Sauces
This chickpea and spinach salad is also very versatile. Don’t have chickpeas on hand? Try butter beans or mixed beans. You’ve run out of spinach but have an abundance of chard? Swap it out.
If you’re out of canned chickpeas but have a bag of dried ones that you don’t know how to cook, head over to this blog post to give you hand.
– Spiced Chickpea Soup
Tomatoes are a wonderful source of vitamin C, vitamin K, potassium, folate and the antioxidant lycopene.
This antioxidant has amazing benefits on eye, skin and heart health!
Spinach is a fantastic green veggie to add to your diet since it is cleansing, detoxifying and alkalizing to the body, and helps to cleanse and nourish the blood.