Chickpea and Spinach Salad

Active ingredient:

Copper,   146%

Serving size: 2 persons

Preparation time: 10 minutes

Cooking time: 10 to 12 minutes










  1. 12 oz chickpeas
  2. ½ cup chopped leeks
  3. 2 cups spinach (finely chopped)
  4. ⅛ lb chicken boneless breast pieces (cut in small bite sized pieces)
  5. 1 tomato (chopped)
  6. 1 tablespoon sesame seeds
  7. 1 garlic clove (minced)
  8. ¼ teaspoon ground ginger
  9. 1 tablespoon Italian salad dressing
  10. 1 tablespoon lemon juice
  11. ½ teaspoon red pepper flakes
  12. Salt as needed
  13. Black pepper as needed
  14. 1 tablespoon olive oil
  15. Fresh Basil for garnishing


  1. Take about ½ cup water in a pan and add spinach. Add about ¼ teaspoon of salt and boil for 2 to 3 minutes until the leaves are wilted. Remove from heat and set in a colander.
  2. Heat oil in a frying pan and add chicken. Saute for 2 to 3 minutes then add garlic mince, ginger and red pepper flakes. Again saute for few more seconds. Season with salt and black pepper. When chicken is done, remove from heat and set aside until next use.
  3. Mix together all of the ingredients in a bowl and add the prepared chicken and spinach. Toss well to coat and garnish with fresh basil.