Spinach Salad with Crispy Chickpea Croutons

Crispy, smoky roasted chickpeas replace croutons in this spinach salad with Middle Eastern flavors!

1 14-ounce can chickpeas, drained and rinsed
2 tablespoons plus 2 teaspoon extra virgin olive oil
1 teaspoon cumin
1/2 medium red onion, thinly sliced
1 tablespoon white wine vinegar
1/2 cup almonds, coarsely chopped
2 teaspoons sumac or za’atar
1/2 teaspoon mild chili flakes or powder
1/2 cup dates, pitted and chopped
5 ounces baby spinach leaves
2 tablespoons lemon juice

View the full recipe at An Avocado A Day →