Garbanzo Extravaganzo

6 ingredients
2 steps

Ingredients

  • 1 can (15.5 oz.) GOYA(R) Low Sodium Chick Peas, drained
  • 1 bag (6 oz.) baby spinach
  • 1/2 medium red onion, finely chopped (about 1/2 cup)
  • 1 tablespoon balsamic vinegar
  • 3 tablespoons GOYA(R) Extra Virgin Olive Oil
  • GOYA(R) Adobo with Pepper, to taste

Directions

  1. 1
    In a large bowl, toss together chick peas, spinach, and onions.
  2. 2
    Pour vinegar into a small bowl. Using a 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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