The different textures in this pear, spinach and crispy chickpea salad work really well together. The chickpeas provide a nice crunch and the pear is deliciously juicy!

This salad is packed with nutritious ingredients. The chickpeas and quinoa are a source of plant-based protein, the walnuts are a source of essential fatty acids and the pear and spinach are a source of micronutrients!

Ingredients  

Salad

• 540 ml can of chickpeas, drained and rinsed
• 1 tbsp extra virgin olive oil
• ½ tbsp onion powder
• ½ tbsp garlic powder
• ½ tbsp chili powder
• 3 cups baby spinach
• ⅓ cup walnuts, roughly chopped
• 1 bartlett pear, chopped into bitesize pieces
• ½ cup cooked quinoa

Dressing

• 2 tbsp extra virgin olive oil
• 2 tbsp balsamic vinegar
• 1 tbsp Dijon mustard
• ½ tbsp maple syrup
• Salt and pepper

Instructions 

1. Preheat the oven to 425℉.
2. Dry the chickpeas with paper towel (this will allow them to crisp up in the oven). Their skins may peel off – that’s ok!
3. Toss the dry chickpeas with 1 tbsp olive oil and a pinch of salt. Place them on a baking sheet and bake for 40 minutes, giving the baking sheet a shake halfway through.
4. Toss the chickpeas with the onion, garlic and chili powder while they are still warm.
5. Combine the ingredients for the dressing and whisk until combined.
6. Combine the ingredients for the salad in a bowl, add the dressing and toss.
7. Enjoy!