Chickpea Spinach Salad

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.


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.