Warm Chickpea and Spinach Salad with Chevre
Preparation and cooking time: 10 minutes
Spinach is a cool weather crop that makes great warm or wilted salads in late fall as well as early spring. A bit of mustard and paprika adds a zesty flavor to the dressing. Melting goat cheese is the final touch.
Ingredients:
- 4oz spinach, 115gr, 4oz
- 1/2 cup chickpeas, 120gr, 4.2oz
- 1 tsp Dijon-style mustard, 5gr, .17oz
- 1/2 tsp paprika
- 1 tbs oil, 13.5gr, .48oz
- 1 tbs white balsamic vinegar, 16gr, .56oz
- 3oz goat cheese what I use is about 1 1/2" (4cm) in diameter with a thin, edible, white rind, 90gr, 3.2oz
- 2 tbs bread crumbs, 14gr, .5oz
Instructions:
- Wash and stem spinach if needed. Drain in a colander. If you don't feel you need to wash it - do it anyway. We want a little bit of water on the leaves - what ever is left after draining well.
- Open, drain and rinse the chickpeas; refrigerate what isn't used.
- Slice goat cheese into 4 slices, about 3/4" (2cm) thick. Dip both sides in bread crumbs, pressing a bit so they stick, and set aside.
- In a medium nonstick skillet heat mustard, paprika, oil and vinegar.
- Add chickpeas and sauté briefly until heated through.
- Add spinach and sauté, stirring constantly, until about half of it is wilted.
- Divide and place into 2 flattish soup bowls or salad plates.
- Add goat cheese to skillet and quickly fry, just until the edges look runny, turning once, 1 - 2 minutes total time.
- Remove and place on top of salads. Serve.
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Nutrition Information |
General Technical Details and Disclaimer:
Measurements in this color are actual measurements used for calculation. If there are no values the nutritional numbers were simply too small.
I try to be accurate, but I do not guarantee it. I use 'grams' as the unit of weight; with an approximate conversion to ounces.
My information comes from my own digital, computerized scale
and the USDA Nutrient Data Library: http://www.nal.usda.gov/fnic/foodcomp/search/
