Spiced Coconut, Spinach and Chickpea Salad

Adapted from Anjum Anand
Serves 4

2 tablespoons coconut oil
1/2 teaspoon yellow mustard seeds
1 teaspoon whole cumin seeds
1/2 teaspoon red pepper flakes
1 1/2 cups chickpeas
2 shallot, minced
2 large cloves garlic, minced
1 pound spinach, washed, roughly chopped
squeeze of fresh lemon
3 tablespoons unsweetened coconut, toasted
1 tablespoon gomasio
2 tablespoons sunflower seeds

1. Heat the coconut oil in a large skillet over medium heat.  Add the seeds and toast for about 2 minutes, stirring frequently. 
2. Add the red pepper flakes and chickpeas, stir, and cook an additional 2 minutes. Add the shallot, garlic, and all the spinach.  Stir to incorporate and turn off heat when the spinach brightens and begins to wilt (less than a minute). 
3. Serve sprinkled with lemon juice, gomasio, sunflower seeds and toasted coconut.

Gomasio is a dry condiment made of sesame seeds and salt, and is used in macrobiotic cooking.