Spinach, Chickpea and Red Pepper Salad with Asian Cashew Dressing

If you were challenged to come up with a recipe that featured the three main ingredients of spinach, chickpeas and pepper (any sort) what do you think you would come up with? It’s a tough one. I know.
I came up with this recipe for Spinach, Chickpea and Red Pepper Salad with Asian Cashew Dressing and I think it’s a pretty darned good one (if I do say so myself)!

This fresh and healthy salad takes only a matter or moments to assemble and would be perfect as a light summertime lunch or dinner. The chickpeas provide the healthy protein your body needs, the veggies taste bright and lively, and the Asian Cashew Dressing is deliciously nutty with a hint of sweetness.

SPINACH, CHICKPEA AND RED PEPPER SALAD WITH ASIAN CASHEW DRESSING
{PRINT THIS RECIPE}

6 cups baby spinach leaves
1 can chickpeas (garbanzo beans), drained and rinsed
1 medium red bell pepper, seeded and finely chopped
1/2 English cucumber, sliced thinly
1/2 cup cashew butter
1 tablespoon cilantro paste
2 tablespoons low-sodium teriyaki sauce
2 tablespoon honey
1/2 teaspoon sesame oil
3 tablespoons orange juice
1/2 teaspoon salt
1/8 teaspoon black pepper

-In a large bowl, layer the spinach, chickpeas, red pepper and cucumber.
-In a jar or medium bowl, whisk together the cashew butter, cilantro paste teriyaki sauce, honey, sesame oil, orange juice, salt and pepper until creamy.
-Drizzle the dressing over the salad and serve.

I hope you’ve enjoyed this light and healthy salad and will try this one in your own kitchen soon! Pair this salad with a lovely pino grigio or a crisp chardonnay and you’ll feel light, fit and happy 🙂

Until we eat again,