It’s been a little while since I’ve given any new Pixie Plate ideas on here, but since I’ve recently rekindled my love for chickpeas this salad is fast becoming a new lunchtime staple for me! Chickpeas roasted with a bit of salt and paprika is such a delicious combination I could probably eat these all on their own, but they work even better with some spinach leaves from the garden and sun dried tomatoes straight from the jar still dripping with olive oil.
Serves: 1 on it’s own or 2 as part of a Pixie Plate
1/2 can (~120g) chickpeas, rinsed and drained
1 tsp coconut/olive oil
A pinch of sea salt
2 big handfuls spinach leaves
1/2 cup sun dried tomatoes
What to do:
- Roast the chickpeas in a pan in a little coconut oil, and sprinkle with sea salt and paprika
- When slightly crunchy and caramelised, add in the spinach leaves and sun dried tomatoes
- Stir for a minute or so until the spinach has just wilted
- Serve on it’s own or as part of a Pixie Plate!