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!