Description
4 cups fresh baby spinach
1 can (15 oz) chickpeas, drained and rinsed
1/3 cup dried cranberries
1/4 cup sliced almonds, toasted
1/4 cup crumbled feta cheese
1/4 red onion, thinly sliced
For the Dressing
3 tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar
1 teaspoon Dijon mustard
1 teaspoon honey
1 clove garlic, minced
Salt and black pepper, to taste
Directions
In a large bowl, combine baby spinach, chickpeas, dried cranberries, sliced almonds, feta cheese, and red onion.
In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, honey, garlic, salt, and black pepper.
Drizzle the dressing over the salad and toss gently to combine.
Serve immediately or let sit for 10 minutes to allow flavors to meld.
Prep Time: 10 minutes, Cooking Time: 0 minutes, Total Time: 10 minutes, Kcal: 280 per serving, Servings: 4
