Spinach, Chickpea, Quinoa, Feta, Pumpkin Seed Salad

Ingredients: Makes 4 Servings

Herb Roasted Tomatoes
4 Plum Tomatoes
1 tsp Canola Oil
2 Garlic Cloves, chopped
1 tbsp Basil, minced
Salt to taste
as needed Oil Spray

6 cups Baby Spinach
2 cups Cooked Quinoa
1 cup canned Chickpeas, drained (low sodium or no salt added)
1/4 cup Feta Cheese
1/4 cup Hulled Pumpkin Seeds
1/4 cup Parsley, chopped
1/4 Cilantro, chopped
1/4 cup Scallion, chopped

Lemon Tahini Dressing

Directions:

1. Make Lemon Tahini Dressing.
2. Herb Roasted Tomatoes: Preheat oven to 450°F. Remove core from the tomatoes and cut each tomato in half. Place tomato halves on a lightly sprayed baking sheet, cut side up.
3. In a skillet over medium low heat, add oil, garlic, basil and salt. Cook for approximately 1-2 minutes or until fragrant. Top each tomato half evenly with the herb mixture. Roast for 8-10 minutes or until heated through. Remove from heat and set aside.
4. Assemble for each salad: in a bowl add 1 1/2 cup spinach, 1/2 cup cooked quinoa, 1/4 cup chickpeas, 2 roasted tomato halves, 1 tbsp feta cheese, 1 tbsp pumpkin seeds, 1 tbsp parsley, 1 tbsp cilantro, 1 tbsp scallions and 2 tbsp lemon tahini dressing. Repeat for 3 other salads.

Serving size:
1 assembled salad with 2 tbsp Lemon Tahini Dressing

Nutritional Information: 
Per Serving: 450 calories, 25 g total fat, 4 g saturated fat, 300 mg sodium, 45 g carbohydrates, 10 g  fiber, 6 g sugar, 18 g protein

Recipe Source:
Recipe provided by FLIK Hospitality Group