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.Servings: 6
Ingredients:
- 15-ounce can chickpeas
- 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
Preparation:
- Drain and rinse the chickpeas.
- In a large bowl, combine the chickpeas, spinach, celery, onions, carrots, radishes, cucumbers, parsley, and feta cheese. Toss to mix.
- In a separate bowl, combine the remaining ingredients, except for the oil. Slowly add the oil while whisking to form an emulsion.
- Pour the dressing over the salad and toss to coat. Serve chilled.
