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 Prep time: 15 minutes Cook time: 0 minutes
Ingredients
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
Preparation:
- Drain and rinse the garbanzo beans.
- In a large bowl, combine the garbanzo beans, spinach, celery, onions, carrots, radishes, cucumbers, parsley, and feta cheese. Toss to mix.
- In a separate bowl, combine the remaining ingredients, except for oil. Slowly add the oil while whisking to form an emulsion.
- Pour the dressing over the salad and toss to coat. Serve chilled.
