Spinach, Chickpea and Red Pepper Salad

This fresh and healthy Spinach, Chickpea, and Red Pepper Salad takes only a matter of moments to assemble and would be perfect as a light summertime lunch or dinner.

*Disclaimer - This recipe was originally published in 2014. I'm working hard to update all my older recipes with recipe cards, new photos, and additional recipe information. But, getting to all of them will take time. Please bear with me. In the meantime let me assure you that this recipe is still a winner and one I'm sure you'll be well pleased with when you make it at home.

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)!

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


6 cups of baby spinach leaves
1 can chickpeas (garbanzo beans), drained and rinsed
1 medium red bell pepper, seeded and finely chopped
½ English cucumber, sliced thinly
½ cup cashew butter
1 tablespoon cilantro paste
2 tablespoons low-sodium teriyaki sauce
2 tablespoon honey
½ teaspoon sesame oil
3 tablespoons orange juice
½ teaspoon salt
⅛ 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.