2019-11-01 Canadian Living

SPICED CHICKPEA

SALAD WITH

QUINOA & SPINACH

MAKES 4 SERVINGS

1 540 ml can chickpeas, rinsed,

and drained

2 tbsp olive oil (approx)

1 tsp smoked paprika

1 tsp each ground cumin and turmeric

¼ tsp cayenne pepper (optional)

salt and pepper

3 tbsp pumpkin seeds

Salad

6 cups mixed baby spinach and watercress

1 cup cooked quinoa

6 radishes, thinly sliced

4 cooked beets, sliced into rounds

4 hard-cooked eggs, sliced lengthwise

3 tbsp olive oil

4 tsp red wine vinegar

1 tsp Dijon mustard

¼ tsp dried oregano

pinch salt and pepper

In large bowl, toss chickpeas with olive oil,

paprika, cumin, turmeric, and cayenne

(if using). Season with salt and pepper.

Transfer to large skillet over medium heat;

set bowl aside. Cook chickpeas, stirring

occasionally, until golden and crispy, about

8 minutes. Transfer to plate; let cool.

Add pumpkin seeds to bowl and toss

with any oil and spices remaining in bowl.

Transfer to skillet and toast pumpkin seeds

over medium-high heat, adding more oil if

needed, for 2 minutes. Let cool.

Salad Arrange spinach and watercress on

serving platter; top with quinoa, radishes,

beets, eggs and chickpeas.

Combine olive oil, vinegar, mustard and

oregano; drizzle over salad. Sprinkle with

salt, pepper and pumpkin seeds.

PER SERVING about 465 cal, 20 g pro, 23 g total fat (5 g sat.

fat), 44 g carb (12 g dietary fibre, 9 g sugar), 185 mg chol,

185 mg sodium.

78 | CANADIAN LIVING NOVEMBER 2019

ON THE

TABLE IN

30

MINUTES