Description
This spinach salad with easy to make pickled red bell peppers is delicious with the dressing. A nourish and satiating salad.
Ingredients
Scale
- For the salad:
- 1.5 cups / 255 gr cooked chickpeas, rinsed and drained from a glass jar
- half a cup (110 grams) buckwheat
- one red onion, diced
- 90 gr fresh spinach, washed and cut in strips
- ~
- For the dressing:
- 3 tsp dijon mustard
- 3 tbsp almond butter
- 2 tbsp maple syrup or date syrup
- pinch of ground black pepper
- salt to taste (optional)
- 2–3 tbsp unsweetened almond milk (amount depends on desired consistency)
- ~
- For the pickled red bell peppers (this makes a bit more):
- 3 red bell peper
- one jar filled ¾ with apple cider vinegar
- 1–2 peeled garlic cloves
- 1 whole clove
- a pinch of sea salt
- ½ tsp mustard seeds
- half of a small white onion
Instructions
- Start by adding all the ingredients for the pickled red bell peppers in a jar and let sit for at least one hour. The longer you will let them pickle, the tastier and softer the peppers will get.
- For the salad:
- Cook the buckwheat according to package instructions and set aside.
- Wash the spinach and cut in strips. Add to a bowl. Rinse and drain the cooked chickpeas (if from a glass jar) and add the cooked chickpeas to the spinach. Along with the diced onion and a few tablespoons of cooked buckwheat. Cut one to two pickled red bell peppers in cubes and add to the salad.
- For the dressing:
- Combine all ingredients in a small blender or in a glass and blend/whisk together until smooth.
- Serve the salad with more dressing and buckwheat on the side.