Chickpea and Spinach Salad

2 tablespoons olive oil
1 red onion, finely chopped

2 garlic cloves, minced
1 green chili, chopped
1 teaspoon cumin

2 cups cooked chickpeas*
4 cups spinach leaves

1/4 cup hazelnuts
1/4 cup crumbled feta cheese

* I highly recommend using home-cooked chickpeas over canned ones, as they retain more texture. The canned ones are often too mushy, which doesn't serve the purpose in this salad.

Serves 4
In a dry pan, dry roast the hazelnuts over medium-low heat for about 5 minutes. Let cool, then roughly chop. Set aside.

In a large pan, heat olive oil over medium heat. Fry chopped onions until soft, about 3-4 minutes. Add garlic, chilli and cumin, fry for another 1-2 minutes until fragrant.
Add chickpeas and stir until well coated. Cook for another few minutes. If the misxture int he pan seems too dry, add tiny bits of water. Add spinach and cook until just wilted.

Transfer to serving bowls, and top with crumbled feta cheese and chopped toasted hazelnuts.

© Anja's Food 4 Thought. Recipe from