Serves: 5
Total Calories: 416

4 cups baby spinach
1/2 cup Classic Middle Eastern Lemon Dressing
2 cups sprouted chickpeas
TAPENADE
1/2 eggplant cubed (about 1/4 cup)
2 cloves garlic chopped
3 tablespoons cold pressed extra virgin olive oil
2 tablespoons freshly squeezed lemon juice
1 teaspoon sea salt
1 cup sun dried tomato
2 cups water
1/4 cup kalamata olives
1 cup raw or untoasted walnuts halved
1 tablespoon balsamic vinegar

1. To make the tapenade, combine the eggplant, garlic, 1 tablespoon of the olive oil, 1 tablespoon of the lemon juice, and 1/2 teaspoon of the salt in a medium bowl. Let marinate for 4 hours in the refrigerator.

2. Remove the marinated eggplant from the refrigerator and let sit at room temperature. In a separate bowl, place the tomatoes in the water and soak for 1 hour, or until soft. Reserving the soaking water, remove the tomatoes.

3. In a food processor, combine the tomatoes, marinated eggplant, olives, walnuts, vinegar, and remaining lemon juice, salt, and olive oil. Coarsely chop the ingredients until they become a thick salsa. If necessary, add the reserved tomato water 1 tablespoon at a time until the desired consistency is reached.

4. To make the salad, remove the stems from the spinach and coarsely chop the leaves. Place the spinach and the dressing in a large bowl and toss. Set aside for 5 minutes to allow the spinach to wilt.

5. Transfer the spinach to salad plates. Top each serving with chickpeas and a heaping spoonful of tapenade and serve.

For a Change . . .
* Pair the salad with Breadsticks (page 82) for a complete meal.

Nutritional Facts:

Serves: 5
Total Calories: 416
Calories from Fat: 283

More Recipes from the The World Goes Raw Cookbook:
Hummus
Baba Ganoush
Skordalia
Breadsticks with Za'atar Dipping Sauce
Za'atar
Classic Middle Eastern Lemon Dressing
Classic Middle Eastern Salad
Wilted Spinach Salad with Marinated Eggplant Tapenade
Tabouleh
Creamy Oregano Mint Dressing
Lemon Tahini Dressing
Sprouted Chickpea Falafel
Dolmas
Halvah Truffles
Baklava
Fresh Figs Drizzled in Honey and Cacao