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Export 11 ingredients for grocery delivery
Step 1
Heat a large nonstick fry pan with a medium heat
Step 2
Drain the canned chickpeas into a sieve, rinse under cold water and shake off any excess water, then add into the hot pan, make sure they´re all in a single layer, just as best as you can, mix every minute or so, after 4 minutes add in 1 tbsp extra virgin olive oil, 1 tsp sweet smoked Spanish paprika, 1/2 tsp ground cumin and season with sea salt & black pepper, mix together, then remove from the heat and set aside to cool off
Step 3
Meanwhile, make the sherry vinaigrette, add in 2 tbsp extra virgin oive oil into a small bowl, along with 1/2 tbsp sherry vinegar, finely grate in 1 clove garlic, add 1 tbsp chopped fresh parsley and season with a kiss of sea salt & black pepper, whisk together and set aside
Step 4
Grab 2 cups fresh spinach (wash & pat dry if not using bagged), roughly chop the spinach and add into a large bowl
Step 5
Thinly slice 2 shallots and cut 10 cherry tomatoes in half, add both into the bowl with the spinach, lightly season everything with sea salt & black pepper, then add in the cooled off spiced chickpeas and mix everything together until well mixed
Step 6
Transfer the salad into a large serving dish and drizzle the vinaigrette over the salad, serve at room temperature or add into the fridge and serve chilled, enjoy!
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