Seasonal Recipes

Pomegranate & Chickpea Spinach Salad

 

Ingredients

• 2 cups Walnuts (chopped)

• 12 cups Baby Spinach

• 2 cups Chickpeas (cooked)

• 3/4 cup Pomegranate Seeds

• 1/3 cup Extra Virgin Olive Oil

• 1/4 cup Balsamic Vinegar

• Sea Salt & Black Pepper (to taste)

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Instructions

1. Heat a pan over medium-high heat. Add the walnuts and cook for three to five minutes or until they become slightly golden brown, stirring frequently. Let them cool for a few minutes before chopping

2. Add the spinach, chickpeas, pomegranate seeds, chopped walnuts, oil, vinegar, salt, and pepper to a bowl. Toss to combine. Enjoy!

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Notes

• Leftovers: Refrigerate the salad in an airtight container for up to three days. Add the dressing when ready to eat.

• More Flavor: Add onions and other greens like arugula.