Spinach Chickpea Salad with Pistachios

Ingredients

• 60 g pistachio nuts
• 1 Garlic clove
• 2 tbsp olive oil
• 1 Lime (juice)
• 2 tbsp balsamic vinegar
• 5 g tahini (1 tsp; sesame paste)
• 0.5 tsp Ras el-Hanout
• Salt
• Pepper
• 1 Red Onion
• 150 g Baby spinach
• 40 g parsley (1 handful)
• 480 g chickpeas (drained weight; canned)
• 4 tbsp yogurt (1.5% fat)

Instructions

1. 1.

   Roast pistachios in a dry pan until fragrant, remove and let cool. Peel the garlic. Finely chop 1 tbsp of pistachios and set aside. In a blender, puree the remaining pistachios with garlic, olive oil, lime juice, balsamic vinegar, tahini paste, ras el-hanout, salt, and pepper until creamy.

2. 2.

   Peel and finely dice the onion. Wash and dry the spinach and parsley; remove leaves from stems. Drain chickpeas in a sieve and rinse under running water until clear. Combine onion, spinach, parsley, and chickpeas in a bowl and toss with the dressing. Divide onto four plates, garnish each with 1 tbsp yogurt, and sprinkle with chopped pistachios.