Spinach Salad with Bulgur, Roasted Chickpeas, and Hemp

Spinach Salad with Bulgur, Roasted Chickpeas, and Hemp

Spinach Salad with Bulgur, Roasted Chickpeas, and Hemp

Preparation time: 20 minutes
Cooking time: 15 minutes
Servings: 2
This salad is perfect as a side dish... or as a main! With its roasted chickpeas, you'll get some pleasant crunch with every bite. Don't forget to sprinkle with healthful hemp!

Ingredients

Salad

  • 1/2 cup bulgur
  • 1 cup water
  • 1 clove garlic, minced
  • 1 can chickpeas
  • 1 tsp organic fair trade ground cumin
  • 1/2 tsp paprika
  • 2 tbsp olive oil, divided
  • 1/2 tsp chili powder
  • 1/4 tsp sea salt
  • freshly ground pepper, to taste
  • 1 stalk celery, finely chopped
  • 2 cups fresh spinach
  • 3 tbsp PRANA organic hemp seeds

Vinaigrette

  • 1/2 tbsp PRANA organic whole sesame seeds
  • 1/2 tbsp sumac
  • 1 clove garlic, minced
  • 4 tbsp olive oil
  • 1/2 lime, juice of

Preparation

Salad

  1. Preheat oven to 350°F (180°C) and line a baking sheet with parchment paper.
  2. In a saucepan, heat 1 tbsp of olive oil. Add the garlic and bulgur, and stir until completely coated in oil. Add the water, salt and pepper. Bring to a boil, then reduce heat. Cook until all the water has been absorbed (about 5 to 10 minutes). Remove from heat, cover and let sit for 10 minutes.
  3. Meanwhile, mix together the chickpeas, spices and the remaining 1 tbsp of olive oil in a large bowl. 
  4. Spread the chickpeas on the prepared baking sheet and place in preheated oven to bake for 15 minutes.
  5. Remove from oven and let cool a few minutes.
  6. Toss the bulgur, chickpeas, celery and spinach together. 
  7. Add the vinaigrette and toss lightly. 
  8. Serve sprinkled with hemp seeds.

Vinaigrette

  1. Whisk all ingredients together in a small bowl or jar.

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