Yes, I found yet another use for my new favorite combo of spinach and pickled shallots! They add such a nice fresh and tangy taste to so many recipes I just can't get enough. Pickled shallots are now a refrigerator staple in our kitchen. To make your own, place thinly slice shallots in a shallow dish and cover with white balsamic vinegar. Leave at room temp for 30 minutes for the quick method to use with this recipe. Cover and refrigerate the rest for up to a month.
Spinach & Pickled Shallot Chickpea Spread
By Inspired by the Seasons
- 1/2 c packed fresh spinach
- 1/2 c cooked chickpeas or rinsed and drained from a can
- 1 T pickled shallots
- 1 tsp lemon juice
- 1 tsp olive oil
Combine ingredients in a food processor and process until it resembles a coarse chop. In the pictured version, I topped with feta cheese and sliced almonds.