Chickpea Lemon Spinach Salad
8 ingredients
5 steps
Ingredients
- 3 cups cooked chickpeas
- 2 cans (15 oz. each) chickpeas, rinsed and drained
- 1 cup finely chopped parsley
- baby spinach leaves
- 1/4 cup extra-virgin olive oil
- 1/4 cup freshly squeezed lemon juice (about 2 lemons)
- 1/2 to 1 tsp. sea salt
- 1/2 tsp. freshly ground black pepper
Directions
-
1Put the chickpeas into a large mixing bowl.
-
2Add the parsley or spinach, oil, lemon juice, salt, and pepper, and stir well with a wooden spoon to combine.
-
3Allow the flavors to marry by marinating in the refrigerator for at least an hour.
-
4Remove from the refrigerator and stir well before serving.
-
5Serve cold or at room temperature.
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