Chickpea Salad from Adventuresome Kitchen

Happy 4th of July! I hope you're all enjoying a nice relaxing day off with friends and family.

I'm headed to a potluck today, and found myself without a recipe last night. I texted some friends in a panic and told them I was thinking about a chickpea salad, and my lovely friend Jessica came to my rescue with this link. It was a miracle! I actually had almost everything on hand, and only needed to run to the store for a few things this morning. So this post is dedicated to Jessica, for saving my 4th of July :)

As usual, I made a few modifications (less oil, mostly!) to the recipe, which I'll explain in this post, but you can head over to Adventuresome Kitchen for the original recipe if you like.

Chickpea Salad (adapted from Adventuresome Kitchen)

Ingredients (Serves about 10)

• 4 cans chickpeas (garbanzo beans) drained
• 1 large sweet potato, peeled and diced into cubes
• 1 large red onion, diced
• 1 pint of cherry tomatoes, halved
• 1 bag, or several bunches of spinach, torn into smaller pieces
• 2 1/2 tbs extra virgin olive oil
• 1/4-1/2 cup vegetable broth or water
• 3 tbs red wine vinegar
• 1 tbs dried rosemary
• 1 tbs herbes de provence
• salt and pepper to taste

Method

1. Preheat the oven to 350° F. Dice the sweet potato and onion. Place in a large bowl with 1/2 tbs oil and stir.
   
   Place on a parchment paper-lined cookie sheet and sprinkle lightly with salt. Cook until softened - about 30 minutes.
   
2. Drain chickpeas and place in a large bowl. Add tomatoes. When the sweet potato onion combo has finished cooking, add to the bowl.

   

   I had a few different brands of chickpeas lying around. Can you see the color difference?

3. Place the torn spinach and 1/4 cup vegetable broth into a large pan and heat over medium heat. Saute until the greens are barely wilted- about 2 minutes, adding more liquid if necessary. Add to the bowl.

   

   Magically shrinking spinach

4. Whisk together the remaining 2 tbs oil, red wine vinegar, and herbs, and pour over salad.
5. Using a large spoon, gently toss all the ingredients together.
   
6. Salt and pepper to taste, and enjoy!

We'll be heading to the potluck with this, some blue corn chips and salsa, and a red summer wine. Hope you have a beautiful day!

Nutrition (Per 1 1/4 cup serving)

• Calories: 219
• Total Fat: 6.7 g
• Saturated: 0.5 g
• Polyunsaturated: 0.4 g
• Monounsaturated: 2.5 g
• Trans: 0 g
• Cholesterol: 0mg
• Sodium: 430.5 mg
• Potassium: 219 mg
• Carbs: 37.9 g
• Fiber: 12 g
• Sugars: 4.6 g
• Protein: 9.8 g
• Vitamin A: 114.7%
• Vitamin C: 18.8%
• Calcium: 9.5%
• Iron: 41%