Turkish Chickpea and Spinach Salad | Nohutlu Ispanak

Drain the chickpeas in a colander, rinse thoroughly with cold water, and drain well on paper towels. Peel the red onion and cut it into thin half-rings. Peel and finely chop the garlic cloves. Sort, wash, and spin-dry the baby spinach.

Toast the pine nuts in a wide pan without fat over medium heat for 2–3 minutes until golden brown, stirring regularly. Then immediately remove from the pan and set aside on a plate.

Heat 20 ml of olive oil in the same pan over medium heat. Add the onion half-rings and sauté for 3 minutes until translucent. Add garlic, cumin, and sweet paprika and toast while stirring for about 1 minute until fragrant.