Spinach salad with chickpeas and tomatoes

An easy to prepare salad, healthy and tasty! You can serve it as a side dish (butternut cakes will simply be delicious with that) or you can eat it in a wrap – adding falafel for instance. 

For 4 servings

Ingredients:

2 onions
2 tablespoons extra virgin olive oil
1 piece (around 1 cm long) of ginger
1 teaspoon garam-masala
400 gr of cherry tomatoes
1 pot of chickpeas (around 350 gr)
300 gr of fresh spinach

1 cup of Greek yogurt
1 teaspoon curcuma powder
1 tablespoon of mint leaves, chopped

Directions:

Peel and chop the onions. Grate thinly ginger. 

In a pan, heat the extra virgin olive oil at medium temperature. Add the onions, stir-fry until it softens and becomes transparent. Add ginger and garam-masala, cherry tomatoes cut in 2 and the chickpeas, strained and washed. Cook and stir for around 5 minutes and then add the spinach. Cook stirring until the spinach leaves become soft. 

In a bowl, mix yogurt, curcuma powder and chopped mint leaves.

Serve lukewarm or cold. 

Suggestions:

This recipe is of Indian origin, so you may serve it with chapati bread.

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