Warm-Chickpea-and-Grape-Salad

DIRECTIONS

In a large skillet, heat olive oil over medium heat. Add the ginger and shallots, then lightly sauté until fragrant but not brown. Add chickpeas to the skillet, being careful to pour away from yourself. Gently stir to combine, then cook about 5 minutes until heated through. Add the lemon juice and salt. Remove from the heat. In a medium bowl, toss the warm chickpeas with the grapes and spinach. Serve warm.

Ingredients

2 tablespoons extra virgin olive oil
2 teaspoons grated fresh ginger
2 tablespoons minced shallots
1 (15-ounce) can chickpeas, rinsed and drained
1 tablespoon fresh lemon juice
1/4 teaspoon coarse salt
1 cup halved red California grapes
1 cup baby spinach leaves

DIRECTIONS

In a large skillet, heat olive oil over medium heat. Add the ginger and shallots, then lightly sauté until fragrant but not brown. Add chickpeas to the skillet, being careful to pour away from yourself. Gently stir to combine, then cook about 5 minutes until heated through. Add the lemon juice and salt. Remove from the heat. In a medium bowl, toss the warm chickpeas with the grapes and spinach. Serve warm.

Notes

Recipe created by Marisa Moore, MBA, RDN, LD for the California Table Grape Commission

This recipe may support a healthy immune system.
This is a heart-smart recipe.
This recipe supports a healthy brain.
This recipe supports a healthy colon.
This is a Vegan recipe
This is a Gluten-free recipe
This is a Clean-eating recipe
This is a Vegetarian recipe
This is a Dairy-free recipe
This is a Healthy-fats recipe

Servings

Yield: 2 entrée salads

Nutritional Information

Nutrition analysis per serving: Calories 400; Protein 9 g; Carbohydrate 57 g; Fat 16 g (36% Calories from Fat); Saturated Fat 2 g (4% Calories from Saturated Fat); Cholesterol 0 mg; Sodium 520 mg; Fiber 9 g.