Spinach & Chickpea Salad with Lemon Fig Dressing

Ingredients

• Sun-dried tomatoes

  ½ cup or 27g

• Figs, dried

  Uncooked

  1 fig or 8g

• Red wine vinegar

  1 tbsp or 15g

• Vinegar

  Cider

  1 tbsp or 15g

• Grapes

  Red or green, raw (european type, such as thompson seedless)

  8 grapes or 39g

• Parsley

  Spices, dried

  ½ tsp or 0.3g

• Basil

  Spices, dried

  ½ tsp, ground or 0.7g

• Onion powder

  Spices

  ¼ tsp or 0.6g

• Mustard seed

  Spices, ground

  ¼ tsp or 0.5g

• Lemon juice

  Raw

  ¼ cup or 61g

• Garlic

  Raw

  2 ⅓ cloves, minced or 7g

• Mushrooms

  White, raw

  1 cup, pieces or slices or 70g

• Spinach

  Raw

  1 ³⁄₁₆ package (10 oz) or 341g

• Chickpeas

  (garbanzo beans, bengal gram), mature seeds, cooked, boiled, without salt

  1 ½ cup or 246g

• Carrots

  Raw

  1 cup grated or 110g

• Broccoli

  Raw

  1 cup chopped or 91g

Directions

1. Soak sun-dried tomatoes in warm water for 30 minutes beforehand.
2. Prepare Black Fig Vinegar by chopping fig and soaking overnight in water. Blend into a pulp and strain through cheesecloth. Juice grapes, and mix with fig juice and both vinegars. For a thicker vinegar, use the fig slurry without straining, or soak dried fig in the lemon and grape juices overnight before blending.
3. Whisk together the Black Fig Vinegar with the dried herbs, garlic, and lemon juice to make the dressing.
4. Water-sauté the mushrooms for 3 minutes or until tender. Toss with a no-salt seasoning for extra flavor if desired. Add to tossed salad ingredients (spinach, chickpeas, carrots, and broccoli) and top with dressing.