Chickpea-Spinach Salad with
Avocados and Oranges
This chickpea and spinach salad includes flax seed oil, its rich, nutty taste highlights the sweet and spicy flavor of of the sweet chili sauce. Flax seed oil is high in heart-healthy omega-3 fatty acids. It is available in health food stores or through mail-order sources.
1/4 cup MAGGI TASTE OF ASIA Sweet Chili Sauce
2 tablespoons lemon juice
2 tablespoons flax seed or olive oil
1 teaspoon MAGGI Seasoning Sauce
1 (15-ounce) can chickpeas (garbanzo beans), rinsed and drained
1 (6-ounce) bag baby spinach leaves, washed and dried
2 small oranges, peeled and segmented
2 small ripe avocados, pitted, peeled and quartered
1/4 cup candied walnuts or pecans
- Whisk together sweet chili sauce, lemon juice, oil and seasoning sauce in small bowl. Set aside.
- Place chickpeas in large salad bowl. Gently mix in spinach, oranges and avocados. Drizzle sweet chili sauce mixture over salad. Top with candied nuts before serving.
Makes 4 servings.
Nutritional Information Per Serving (1/4 of recipe): Calories: 420; Calories from Fat: 240; Total Fat: 27 g; Saturated Fat: 3 g; Cholesterol: 0 mg; Sodium: 680 mg; Carbohydrates: 43 g; Dietary Fiber: 15 g; Sugars: 17 g; Protein: 9 g.
Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.