Spinach And Roasted Chana Salad Recipe

About this recipe

A hearty and keto-friendly spinach salad featuring crispy turkey bacon, boiled eggs, and a tangy lemon vinaigrette. Perfect for a satisfying dinner solution.

Ingredients

• 5Ltr Vittorio Pomace Olive Oil
• 250 ml Dabur Hommade Lemon Juice (Bottle)
• 140 g Jabsons Roasted Chana Tandoori
• 100 g Baby Spinach
• 500 ml I'Mwow Apple Cider Vinegar (With Mother)
• 1 kg Puro Healthy Salt (Sendha Namak)
• 75 g On1Y Whole Black Pepper

Instructions

1. 1. Wash and dry 1 lb of fresh spinach leaves thoroughly, then place them in a large salad bowl.
2. 2. In a skillet over medium heat, add 1 cup of roasted chana and cook until heated through and slightly crispy, about 5-7 minutes. Remove, let cool, and crumble into bite-sized pieces.
3. 3. Boil 4 large eggs in a pot of water for 10 minutes. Once cooked, transfer them to an ice bath to cool, then peel and slice into quarters.
4. 4. Thinly slice 7 green onions and add them to the salad bowl with the spinach.
5. 5. In a small bowl, whisk together 1/2 cup olive oil, 1/4 cup apple cider vinegar, 3 tablespoons lemon juice, and a pinch of salt and pepper to create the dressing.
6. 6. Add the crumbled roasted chana and sliced eggs to the salad bowl. Drizzle the dressing over the salad and toss gently to combine.
7. 7. Serve immediately as a fresh and satisfying keto dinner option.