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!