Spinach, Chickpea and Fresh Cucumber Salad
4 servings
60 minutes
This salad is the embodiment of freshness and flavor balance, capturing the spirit of Pan-Asian cuisine. Spinach adds tenderness and lightness, cucumbers provide a crunchy texture, while golden-roasted chickpeas enrich the dish with nutritional value. The creamy softness of avocado enhances the flavor, and a refined dressing made from honey, mustard, lemon juice, olive oil, and soy sauce enriches the palette of flavors, creating a perfect blend of sweet, sour, and spicy. This salad is ideal as a light standalone meal or as an accompaniment to main dishes. It fits perfectly into the diet of those who appreciate healthy and sophisticated cuisine. Easy to prepare, it preserves the freshness of ingredients and offers a sense of harmony with every bite.
1
Wash the spinach, place it in a colander, and shake.
- Fresh spinach leaves: 150 g
2
Fry the chickpeas in a small amount of oil until golden brown.
- Canned chickpeas: 60 g
- Olive oil: 2 tablespoons
3
Use a vegetable peeler to slice the cucumbers into thin, long strips.
- Cucumbers: 2 pieces
4
Chop half an avocado.
- Avocado: 0.5 piece
5
Prepare the dressing: in a separate container, whisk together honey, mustard, lemon juice, olive oil, and soy sauce.
- Honey: 0.5 tablespoon
- Dijon mustard: 1 tablespoon
- Lemon juice: 0.5 tablespoon
- Soy sauce: 1 tablespoon
- Olive oil: 2 tablespoons
6
Put spinach, cucumbers, avocado, and chickpeas in a salad bowl.
- Fresh spinach leaves: 150 g
- Cucumbers: 2 pieces
- Avocado: 0.5 piece
- Canned chickpeas: 60 g
7
Dress with dressing and serve immediately.
- Salt: to taste