Spinach Salad with Chickpeas & Creamy Herb Dressing
A delicious spinach salad with chickpeas, broccolini and seeds - all high in natural magnesium!
Servings: 4 people
Ingredients
Spinach Salad
- 1/2 pound broccolini (about 1 bunch)
- 1 tablespoon extra virgin olive oil
- 1/4 teaspoon kosher salt
- Freshly ground black pepper
- 5 cups baby spinach
- 15.5 oz can chickpeas, drained and rinsed drained and rinsed
- 1 1/2 cups chopped cucumber
- 1/3 cup roasted pumpkin seeds
- 2 tablespoons hemp seeds (for garnish on top)
Creamy Herb Dressing
- 1/2 cup basil
- 1/4 cup hemp seeds
- 1 small garlic clove
- 2 tablespoons freshly squeezed lemon juice
- 1/4 cup water
- 2 tablespoons olive oil
- 1 tablespoon distilled white vinegar
- 1 teaspoon honey
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Instructions
- Roast the broccolini: Preheat oven to 425ºF. Place the broccolini on a baking sheet and top with olive oil, salt, and black pepper. Use your hands to toss the broccolini until well coated, then arrange it in an even layer. Roast for about 15 minutes, flipping halfway, until the broccolini is tender and lightly charred on the ends. Let cool for 10 minutes, then chop into bite-sized pieces.
- While the broccolini cools, make the dressing: To a blender or food processor, add the basil, hemp seeds, garlic clove, lemon juice, water, olive oil, distilled white vinegar, honey, salt, and pepper. Blend for about 30 seconds until completely smooth.
- To a large bowl, add the spinach, chickpeas, chopped roasted broccolini, cucumber, and pumpkin seeds. Pour the dressing on top and use tongs or to toss well. Garnish with a sprinkle of hemp seeds and enjoy!
Notes
- Creamy hemp seed dressing will keep in the fridge for up to 1 week. This salad also works well with my basil dressing. or Mediterranean salad dressing.
- Feel free to edit! This spinach salad has a ton of veggies, but is also great with just cucumber and the dressing.
- This salad pairs well with simple roasted or grilled chicken, salmon, or steak.
- HYH - Omit the lemon and just use distilled white vinegar.
- Low histamine - Omit the lemon and chickpeas. Substitute spinach for arugula.
Nutrition
Calories: 490kcal | Carbohydrates: 40g | Protein: 25g | Fat: 27g | Saturated Fat: 3g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 11g | Trans Fat: 0.01g | Sodium: 510mg | Potassium: 684mg | Fiber: 12g | Sugar: 6g | Vitamin A: 4845IU | Vitamin C: 66mg | Calcium: 177mg | Iron: 9mg
