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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 GOYA® Low Sodium Chick Peas which are delicious, right out of the can. This side dish salad is sure to win a place at your family’s table, often!
1 can (15.5 oz.)
GOYA® Low Sodium Chick Peas, drained and rinsed
1 bag (6 oz.)
baby spinach, pre-washed
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 Light. Pour dressing over salad. Toss well to coat. Divide salad evenly among serving bowls. Serve immediately.
Considered both a vegetable and a protein, beans are free of saturated fat and filled with fiber and other nutrients that will help you and your guests feel fuller longer.
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