Spinach and Fig Salad with Roasted Chickpeas
Author: Allie
Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
  • 2-3 cups fresh spinach
  • ½ an avocado, diced
  • 1 can chickpeas, rinsed and drained (I only used ½ cup per salad)
  • ½ cup fresh, or dried figs
  • ½ cup goat cheese, crumbled
  • 1 small sweet potato, roasted
  • 3 tablespoons olive oil, divided
  • ¾ teaspoon +1/2 tsp, salt
  • 2 teaspoons balsamic vinegar
  • 1 teaspoon honey
  1. Preheat oven to 400 degrees. Rinse and drain the chickpeas then pat dry or allow them to air dry. Toss them with 1 tablespoon olive oil, ½ teaspoon salt, 1½ teaspoons paprika, mixing well. Bale for 20-30 minutes, or until the chickpeas are crispy. remove from oven and set aside.
  2. Whisk together balsamic vinegar, honey, 2 tablespoons olive oil and the remaining ¾ teaspoon salt in a small bowl.
  3. Toss together about 1 cup of the chickpeas (or more based on preference or the number of salads), spinach, figs and sweet potato in a large bowl. Top with the goat cheese and sliced avocado.
  4. To serve divide salad into separate bowls, Drizzle with desired amount of dressing
Recipe by Key Ingredients at https://keyingredients.me/2018/09/spinach-and-fig-salad-with-roasted-chickpeas