Vegan Chickpea salad with NOTEO Mediterranean

Ingredients

6 cups baby spinach
2 cups cooked brown rice
500 g. cherry tomatoes, halved
1 cucumber, diced
¼ red onion, finely diced (about 2 tablespoons)
Fresh mint leaves
2 cups chickpeas
½ tablespoon paprika (either sweet or hot)
½ tablespoon ground cumin
1 teaspoon ground coriander
¼ teaspoon salt
¼ teaspoon pepper
1 tablespoon olive oil
1 clove garlic, minced
1 teaspoon finely minced fresh chili, optional
½ cup finely chopped fresh herbs parsley, mint, and cilantro

NOTEO Mediterranean dressing:

¼ cup NOTEO Mediterranean (at room temperature)
¼ cup warm water
Juice ½ to 1 lemon (1 to 2 tablespoons)
1 teaspoon honey
1 clove garlic, finely minced
¼ cup finely minced parsley
¼ teaspoon salt
¼ teaspoon pepper

How to cook

Drain the chickpeas, rinse well and dry. Toss the chickpeas in a mixing bowl with the paprika, cumin, coriander, salt, pepper. Add ½ tablespoon of the olive oil and mix until well-coated.
Warm a large skillet over medium-high heat and add the remaining ½ tablespoon of olive oil and tilt the pan to evenly coat.
Immediately add the chickpeas. Stir constantly until they are warmed through, 3 to 5 minutes. Turn off heat, then add the garlic and chili, and mix well.
Season with fresh herbs just before serving.
For the dressing, in a small bowl whisk NOTEO Mediterranean with 2 tablespoons of warm water, 1 tablespoon of the lemon juice, honey, minced garlic, parsley, salt, and pepper.
Dressing can be made several days ahead and kept refrigerated.
Serve by arranging the vegetables and the rice in a bowl and drizzle the NOTEO dressing on top. Enjoy!