Indian inspired chickpeas and spinach with
sour barberry salad marries a combination of flavors inspired by cuisines from around the world. Vibrant green spinach, fragrant shallots, and zesty ginger sauteed in bright yellow turmeric-infused oil tossed with nutty chickpeas. This gorgeous salad
has a wonderful flavor explosion
with every bite.
I absolutely adore barberries. Often used in Persian cooking, this dried tiny red berry infuses the salad with a beautiful red color and the perfect bit of sour in every mouthful.
This is one of my favorite salads to make when I want a light but hardy salad for lunch or as a side for dinner with chicken, fish, pork, or beef.
If you love to entertain like
I do, this is a great salad for a larger crowd. It’s so easy to make and you can prepare the topping up to a day in advance. Just reheat and toss it over a fresh bed of organic spinach when you are ready to serve it.
I hope you enjoy this recipe! If you’ve made it please share it with me by tagging @culinary.butterfly on Instagram or @culinarybutterfly on Pinterest, or by using the hashtag #culinarybutterfly on Facebook