This is so quick to make and creates a complete meal. Delicious.
Chickpea Spinach Salad (Serves 2) *Adapted from Mary McDougall
- 28-ounce can chickpeas (garbanzo beans), drained
- 4-6 cups loosely packed spinach, chopped
- 1 red or yellow bell pepper, diced (or 3 good size carrots, diced)
- 1 small red onion or 1 bunch green onions, diced
- Ground black pepper to taste
- Oil-free Asian Dressing—Recipe below
- Optional: 1 avocado, diced
Combine beans and peppers or carrots in a bowl.
Add chopped spinach and black pepper.
Pour dressing over and toss to mix.
Serve.
Note: You can refrigerate salad 1 to 2 hours before serving to heighten flavors if you prefer.
Asian Dijon Dressing
- ¼ cup rice vinegar
- ¼ cup water
- 1 tablespoon coconut aminos or soy sauce
- 1 garlic clove
- 2-inch piece of fresh ginger peeled
- 1 tablespoon no-salt vegetable seasoning
Add all ingredients to a high-speed blender and blend for 1 minute or more.