Ingredients

Salad

• 1 1/2 cups cooked chickpeas (or 14-ounce can of chickpeas) (375 ml)
• 1 bunch spinach, washed, stems removed or use baby spinach (about 4 cups/1 litre)
• 1 small red onion, sliced (about 1 cup/250 ml)
• 1 tomato, cut in wedges, optional
• Coarse salt and freshly cracked black pepper, to taste

Dressing

• 1 large garlic clove, chopped
• Coarse salt and freshly cracked black pepper, to taste
• 1 teaspoon ground coriander (5 ml)
• pinch of cayenne
• 1/4 cup mint (60 ml)
• Juice of 1 lemon
• 1 teaspoon honey (5 ml)
• 1 tablespoon pomegranate molasses (15 ml)
• 1/4 cup extra virgin olive oil (60 ml)

Description

Chickpea And Spinach Salad - A Recipe From Food Network Canada. Chickpeas Are Packed With Protein So This Is A Great Salad For A Light Lunch. Serve With Some Toasted Pita Bread If Desired. When Pomegranates Are In Season, Substitute 1 Pomegranate For The

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