It’s the easiest salad to make and it is unbelievably good. It’s great as an aperitif or a side dish and you can also eat it in a pita bread. Try it and you won’t be sorry.

I got this surprising recipe from Hedva, a charming lady with a kosher catering business, who defines her expertise as “affordable gourmet”. I admit I was kind of skeptical – how tasty can a recipe that simple be?

On the other hand – so is hummus. So I tried and couldn’t believe how good it was.

It’s the ultimate salad – tasty, filling, healthy, great if you’re vegaterian or vegan, suitable for every occasion and kosher for all religions.

You should certainly try it.

Ingredients

• 1 medium onion, finely chopped
• 500g fresh spinach, chopped, coarsely chopped
• 250g cooked chickpeas
• 3 tablespoons oil + olive oil to sprinkle
• a handful of chopped parsley

Preparation

Fry the onion shortly in a pan, than add the spinach and stir-fry on several minutes until it softens just a little. Add the cooked chickpeas and continue stirring for 3-4 minutes.

Remove from the stove and put in a bowl. Add the parsley and stir. Sprinkle some olive oil and serve hot or cold.

Notes:

• The secret of the salad is in the texture – the onions and spinach should remain somewhat crunchy and the chickpeas should be soft.
• It is strongly advised to use dried chickpeas of the smallest variety. Soak and cook them like when making hummus (recipe), only with a shorter cooking time.
• The recipe works beautifully with red onions as well. They add a nice sweetness, and it’s great to make their cooking a bit shorter so they would ass to the crunchiness.