Description
A vibrant and healthy salad featuring fresh spinach, hearty chickpeas, and flavorful roasted garlic, topped with a creamy tahini dressing.
Ingredients
- 1 head garlic
- 1 tablespoon olive oil
- 5 ounces fresh spinach
- 1 (15-ounce) can chickpeas, rinsed and drained
- 1/2 red onion, thinly sliced
- 1/2 cup sun-dried tomatoes, oil-packed, drained
- 1/4 cup chopped fresh parsley
- 1/4 cup tahini
- 2 tablespoons lemon juice
- 2 tablespoons water
- 1 clove garlic, minced
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- Preheat the oven to 400°F (200°C). Cut off the top of the garlic head to expose the cloves. Drizzle with olive oil and wrap in aluminum foil. Roast for 40-45 minutes until soft and fragrant. Let cool slightly, then squeeze the roasted garlic out of their skins into a small bowl.
- In a large bowl, combine the spinach, chickpeas, red onion, sun-dried tomatoes, and parsley.
- In a small bowl, whisk together tahini, lemon juice, water, minced garlic, salt, and pepper. Add more water, if needed, to reach desired consistency. Stir in the roasted garlic.
- Pour the tahini drizzle over the salad and toss gently to combine. Serve immediately.
Notes
Best served fresh and can be paired with grilled chicken, fish, or quinoa. Store any leftovers in an airtight container for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Salad
- Method: Roasting, Mixing
- Cuisine: Mediterranean