Separate the spinach leaves from the stems. Place them in a bowl and cover with water, add a tablespoon of sea salt and stir.
After five minutes, the salt will have helped to wash the leaves. Sieve, drain and dry well.
Peel the sweet potato and cut it into cubes. Fry and set aside.
Cut the avocado into cubes. To avoid it oxidizing, drizzle the lemon juice on it.
To prepare the dressing, in a small bowl mix Goya Organics Extra Virgin Olive Oil, Goya Balsamic Vinegar, the honey, a pinch of black pepper and salt to taste until emulsified.
In a bowl, mix the spinach, cubes of sweet potato, avocado, Goya Capers, chickpeas and dressing.
Decorate with sesame and chia seeds, previously hydrated in water for at least 3 hours, and serve.