Warm Chickpea and Shallot Salad with Spinach Confetti

Serves 4 to 6

Serve as a side with any meal. Or pair it with  sautéed  greens and a salad of grated carrots and sesame seeds for a light, colorful meal in itself.

1/3 cup extra-virgin olive oil

2 tablespoons lemon juice  

1 large shallot, thinly sliced (about 1/2 cup)

2 small garlic cloves, pressed  

2 tablespoons fresh rosemary leaves, minced

3 cups baby spinach leaves 

4 cups cooked chickpeas, or 2 15-ounce cans chickpeas, rinsed well and drained

1/4 cup minced basil leaves

In a small bowl, combine olive oil, lemon juice, shallots and garlic and rosemary. Let stand for 15 minutes to blend flavors. Stack about 1/2 cup spinach leaves on top of each other, and cut crosswise with a sharp knife into very thin, confetti-like strips. Repeat with remaining spinach.

In a large saucepan, bring 4 cups of water to a full boil. Add chickpeas and cook for 2 minutes to soften and warm through. Drain chickpeas completely and return to cooking pan.

Add spinach confetti and basil, and toss together until spinach is wilted. Pour olive oil mixture over chickpeas, toss to mix, and season with white pepper and sea salt. Garnish with paprika, and serve immediately