Baby Spinach Chickpeas and Feta Salad…
Fresh, vibrant and filling, Baby Spinach Chickpeas and Feta Salad is a versatile salad perfect for busy lunches and light dinners. Spinach, Chickpeas and Feta cover all the essential nutrient groups and have very subtle taste. Besides, olive oil and balsamic vinegar add a tanginess to it.
After a gluttonous trip to Delhi in collaboration with JW Marriott, Aerociry, New Delhi, exploring the cuisine of Old Delhi in a way I have never done before, it’s time to get back to the routine and I am hoping to stick to the plan of eating healthy at least for 2 meals a day. This salad which was my yesterday’s lunch couldn’t be a better example of healthy and tasty. Spinach that I am growing in my backyard was super super crunchy and fresh and the earthy and sweet flavor of the beet was balanced well by the creamy and salty feta. The remaining feta from the pack was marinated and we are eating it as a spread for our breads. If you cannot source baby spinach, replace them with any greens of your choice. I would prefer something with slight bitter taste like arugula for this salad.
Mediterranean Warm Potato Salad and Roasted Vegetable and Peanut Salad with Basil Vinaigrette are the other two which are a must try. Here is how to make Baby Spinach Chickpeas and Feta Salad.
Baby Spinach Chickpeas and Feta Salad
- Baby Spinach - 100 g
- Boiled chickpeas - 1 cup
- Beetroot - ½ cup ( peeled, cubed and Boiled )
- Feta Cheese - 50 g
- For the dressing
- Extra Virgin Olive oil - 1 tbsp
- Balsamic Vinegar - 1 tbsp
- Salt to taste
- Freshly ground black pepper - ½ tsp
- Add the salad ingredients in a bowl.
- Mix the ingredients for the dressing in another bowl.
- Pour the dressing over the salad and give it a quick mix.
- Serve immediately.