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Protein-rich chickpeas (also called garbanzo beans) have a deliciously earthy, nutty flavor that your family will love in this vegetarian chickpea salad.
The chickpeas are tossed with baby spinach and red onion, and finished with a zippy, balsamic-olive oil vinaigrette. Use original GOYA® Chick Peas or GOYA® Low Sodium Chick Peas. GOYA® Chick Peas are so delicious, right out of the can, that this side dish salad is sure to win a place at your family’s table, often!
1 can (15.5 oz.)
GOYA® Chick Peas, drained, or GOYA® Low Sodium Chick Peas, drained
1 bag (6 oz.)
medium red onion, finely chopped (about ½ cup)
In large bowl, toss together chickpeas, spinach, and onions.
Pour vinegar into small bowl. Using whisk, slowly drizzle in oil, whisking constantly, until combined. Season with Adobo. Pour dressing over salad. Toss well to coat. Divide salad evenly among serving bowls.
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