Use Olives Instead of Oil In Greek Spinach Chickpea Salad


| 4/15/2015 10:20:00 AM


Tags: spinach, chickpeas, olives, vegan, vegetarian, Linda Watson, North Carolina,

Slice whole olives into a simple spinach and chickpea salad and skip the oil for more flavor and nutrition. This thrifty recipe tastes like a splurge but only costs 37 cents for a side-dish serving using organic ingredients and less if you grow your own spinach. It's quick to make because my recipe makes good use of the "meanwhile."

Greek Spinach and Chickpea Salad

For a potluck at my friends' farm last weekend, I wanted to show off their lively fresh spinach. I also wanted to bring a dish that would give the vegetarians and vegans in the crowd a good source of protein. This quick recipe let me get out and enjoy the glorious spring weather.

Using Whole Foods Instead of Extracts

Sliced olives provide intense flavor, decorate your salad, and don't puddle at the bottom. Unlike extracted olive oil, they also nourish you with calcium, iron, fiber, and vitamins A, E, and C. To give olive oil credit, it does have about four times as much vitamin K than whole olives for the same amount of fat.

The Magic of Meanwhile

draining chickpeas

This salad recipe uses one of my favorite techniques: get something started and let it work while you do something else. Let the chickpeas drain while you start the spinach soaking. Let the spinach soak while you slice the olives. In just a few minutes, you've got a gorgeous, lemon-scented salad.




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