
Spinach and Garbanzo Salad
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Ingredients:
For the Salad:
- 4 cups fresh baby spinach
- 1 can (15 oz) garbanzo beans (chickpeas), drained and rinsed
- 1/4 cup mixed sprouts (such as alfalfa, mung bean, or broccoli sprouts)
- 1/4 cup toasted sunflower seeds
- 1/4 cup finely chopped red onion (optional)
- Fresh herbs (such as parsley or cilantro) for garnish
For the Dressing:
- 3 tablespoons Peach Balsamic Vinegar
- 3 tablespoons Chipotle Olive Oil
- 1 tablespoon honey or agave syrup
- Salt and pepper to taste
Instructions:
- In a large salad bowl, combine the fresh baby spinach, garbanzo beans, mixed sprouts, toasted sunflower seeds, and red onion (if using).
- In a small bowl, whisk together the peach balsamic vinegar, chipotle olive oil, honey (or agave syrup), salt, and pepper until well combined.
- Pour the dressing over the salad and toss gently to coat all the ingredients evenly.
- Divide the salad among serving plates. Garnish with fresh herbs for an added touch of flavor and presentation.
- Optional: Serve with a side of crusty bread or add some crumbled feta cheese for extra texture and taste.