This salad makes a great lunch or side dish. It’s packed with produce and can help you add more vegetable variety to your daily intake. If you’re vegetarian, chickpeas — also known as garbanzo beans — are one of the plant-based proteins you can eat to maintain a balanced diet. If you’re allergic to eggs, you can save the liquid from the canned chickpeas, called aquafaba, to make an allergen-free, vegan egg replacer.
Prep time: 15 minutes
Cook time: 0 minutes
15-ounce can garbanzo beans
12 cups fresh baby spinach
¼ cup diced celery
¼ cup diced red onions
¼ cup diced carrots
4 sliced radishes
½ cup diced cucumbers
2 teaspoons chopped fresh parsley
3 tablespoons crumbled feta cheese
1 tablespoon red wine vinegar
½ teaspoon Dijon mustard
½ teaspoon dried oregano
1 teaspoon dried basil
2 peeled, minced fresh garlic cloves
½ teaspoon salt
½ teaspoon ground black pepper
1 ½ tablespoons olive oil
Step 1: Drain and rinse the garbanzo beans.
Step 2: In a large bowl, combine the garbanzo beans, spinach, celery, onions, carrots, radishes, cucumbers, parsley, and feta cheese. Toss to mix.
Step 3: In a separate bowl, combine the remaining ingredients, except for oil. Slowly add the oil while whisking to form an emulsion.
Step 4: Pour the dressing over the salad and toss to coat. Serve chilled.