The Easiest, Most Satisfying Summer Salad

In a large bowl, combine spinach, tomatoes, cucumber, onion and corn and toss. Set aside. In a small pan, bring to a low heat and add garam masala powder. Lightly toast for about 3 minutes until fragrant. Add chickpeas and stir, coating in the garam masala. Continue to occasionally stir to prevent burning or sticking on a low heat for about 10-15 minutes. Remove from heat and lightly season with salt. In a small bowl, whisk oil, lemon juice, cumin, sea salt and pepper. Dress salad and toss. Add in chickpeas and let the warm chickpeas gently wilt the spinach. Serve immediately.