Spring Salad with Scandinavian-Spiced Chickpeas

arcticgrub.com

Karen

subheading: For the salad:

1 head romaine chopped

Handful of frisée arugula, or spinach, or a mixture

1 English cucumber diced

1 cup (50 grams) fresh parsley, chopped

1 cup (50 grams) fresh dill, chopped

1 bunch spring onions scallions

1 cup (150 grams) cherry tomatoes halved (optional)

1 15 oz (453 grams) can chickpeas drained and rinsed

1 cup (170 grams) vegan feta

Pickled red onions to garnish optional*

subheading: For the dressing:

Juice of 1 lemon

1 small clove garlic grated

1 tablespoon maple syrup

1 tablespoon Dijon mustard

⅓ cup (80 ml) olive oil

2 tablespoons fresh dill

salt pepper

subheading: Spice mixture for the chickpeas:

½ teaspoon cardamom

½ teaspoon cinnamon

1 teaspoon caraway or fennel seeds crushed

1 teaspoon juniper berries crushed

1 teaspoon celery seed

⅛ teaspoon cloves

¼ teaspoon nutmeg

salt pepper

1 tablespoon olive oil

Directions at arcticgrub.com

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