Blueberry-Walnut Spinach Salad
Crunchy Baked Chickpeas
Ingredients
- 1 cup walnut pieces
- ¼ cup olive oil
- 3 Tbsp balsamic vinegar
- 2 tsp Dijon mustard
- ¼ tsp salt
- ¼ tsp pepper
- 1 clove garlic, minced
- 2 (10-oz) pkg baby spinach
- 1 (4-oz) log goat cheese, crumbled (or use feta cheese)
- 1 (6-oz) pkg blueberries
- ¼ cup thinly sliced red onion
Instructions
- Toast nuts in a dry skillet over medium heat until fragrant.
- Whisk together oil, vinegar, mustard, salt, pepper, and garlic in a large bowl. Add spinach; toss.
- Sprinkle salad with nuts, cheese, blueberries, and onion.
Side Dish Ingredients
- 2 (15.5-oz) cans no-salt-added chickpeas, drained and rinsed
- 2 Tbsp olive oil
- 2 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp salt
Side Dish Instructions
- Preheat oven to 400°F. Combine all ingredients on a parchment paper-lined rimmed baking sheet; spread in a single layer.
- Bake 35 to 40 minutes or until browned and crisp, stirring occasionally. Remove from oven, and cool completely. Store in an airtight container.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
293
|
190
|
483
|
| Fat (g) | 25 | 6 | 31 |
| Sat. Fat (g) | 5 | 1 | 6 |
| Protein (g) | 8 | 8 | 16 |
| Carb (g) | 12 | 24 | 36 |
| Fiber (g) | 5 | 6 | 11 |
| Sodium (mg) | 303 | 229 | 532 |
Low Calorie Meal Plan
This recipe selected from the eMeals Low Calorie Meal Plan.
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