Ingredients
SERVES 4
– 200 g chickpeas
– 200 g spinach
– 200 g mozzarella diced
– EVO to taste
– 1 tbsp. vinegar
– 1 tsp. cumin seeds crushed
– salt to taste
– black pepper to taste freshly ground
– bread croutons
Directions
Soak the chickpeas for 4 hours in cold water, then rinse, drain and cook the chickpeas for ab. 50-60 minutes in abundant salted water. Meanwhile, prepare a dressing with cumin seeds, EVO and vinegar. Season the spinach with the dressing, add salt and a little black pepper to taste and stir well. Let it sit for 10 minutes so that the spinach will be well flavoured. At this point, add in the mozzarella and the chickpeas. Mix all of the ingredients until well combined and serve the salad garnished with bread croutons to taste.