This was an absolutely delicious salad - it didn't require cooking, and came together quickly - perfect for the lazy, but somehow busy, days of summer.
SPINACH AND CHICKPEA SALAD WITH TAHINI VINAIGRETTE
1 shallot, thinly sliced
1 garlic clove, minced
1/4 cup plus 2 teaspoons fresh lemon juice
2 tablespoons red wine vinegar
pinch cayenne pepper
1/4 cup tahini
1/2 cup plus 2 tablespoons olive oil
1 15 ounce can of chickpeas, drained and rinsed
1 tablespoon roughly chopped parsley
1 tablespoon roughly chopped fresh mint
freshly ground black pepper
5 1/2 ounces baby spinach
2 medium carrots, thinly sliced
2 ounces of feta, crumbled
In a small bowl, mix together garlic, 1/4 cup lemon juice, vinegar, cayenne, and a pinch of salt, let sit for 5 to 10 minutes, then whisk in the tahini and 1/4 to 1/2 cup olive oil.
Meanwhile in another small bowl, combine chickpeas, parsley and mint. Season to taste with salt and black pepper. Mix in 2 tablespoons of the tahini vinaigrette and set aside.
Place the spinach in a large bowl and arrange shallots and carrots on top, season to taste with salt and pepper. Drizzle with remaining 2 teaspoons lemon juice and 2 tablespoons olive oil, toss to coat. Scatter half the chickpeas and all of the greens evenly among four plates. Top with the remaining chickpeas and crumbled feta.
Lightly drizzle 2 tablespoons of tahini vinaigrette over each portion, serve immediately.
Recipe adapted from Shape, June 2012