Baby spinach and chickpea salad with ginger dressing (vegan)

A salad that is both fresh from the green leaves and hearty enough from the chickpeas. A good match so far, both healthy and delicious, but if things would stop here it would still feel a bit... bland. Just like any other bean/chickpea and greens salad out there. 
But what makes this not an ordinary salad is the dressing. The glorious red onion and ginger dressing that makes every individual flavor in the salad both stand out and come together. Taste it once and you'll know the feeling. Enjoy :)

Last year: nothing.
Two years ago: nothing.
Three years ago: nothing.
Four years ago: Cucumber and radish salad with sesame vinaigrette (raw vegan).
Five years ago: Moroccan chickpea soup (vegan).
Six years ago: Green zmuti (leaf drink) (raw vegan).
Seven years ago: Thai chicken and crab curry.
Eight years ago: Spaghetti with olives, basil, red pesto and yellow tomatoes, Salată de ardei copți (Roasted red pepper salad) (Romanian) and Pork salad (with olives, roasted peppers and Parmesan).




Ingredients (serves 1):

• 100 g baby spinach leaves
• 30 g rucola leaves
• 1/2 can of chickpeas, drained
• 2 cm piece of ginger, peeled
• 1/4 of a red onion
• 1 tablespoon cold-pressed sesame oil (or walnut oil)
• 1 teaspoon balsamic white vinegar
• 1/2 teaspoon salt
• freshly ground pepper to taste

In a salad bowl, mix the baby spinach with the rucola leaves. Add the chickpeas. The main salad is done.

In a smaller bowl, put the finely chopped red onion and ginger. Add the oil, vinegar and salt. Also add pepper to taste. Mix well to combine. The dressing is done.

To serve, pour the dressing over the salad and mix lightly. It's done, dig in! :)