Spinach and Chickpea Salad
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You can replace the baby spinach with other types of lettuce as you wish: Lamb's lettuce, a mixture of wild lettuce or dandelion salad also fit the taste perfectly.
Toast the pistachios in a dry pan. Remove from the pan and let cool. Finely chop 1 tablespoon of the pistachios for garnish. Add the remaining pistachios to a blender. Puree the pistachios with the garlic, oil, lime juice, vinegar, tahini, ras el hanout, and the sugar. Season to taste with salt and pepper. Peel and finely dice the onion. Rinse and dry the spinach and the parsley. Remove the leaves from the parsley, and tear the spinach into bite-sized pieces. Rinse the chickpeas in a colander and drain well. Mix all the prepared salad ingredients with the dressing, and toss to combine. Transfer to plates and drizzle with the mayonnaise. Sprinkle with the pistachios and serve.