Chickpea and Spinach Salad with Balsamic Dressing

[Guest guest]

Chickpea and Spinach Salad with Balsamic Dressing

 

 

1/4 cup balsamic vinegar

8 teapsoons olive oil

1 clove garlic, crushed

1 teaspoon seeded mustard

two 300 g (10 1/2 oz) cans chickpeas (garbanzos), rinsed, drained

salt and freshly ground black pepper

125 g (4 1/2 oz) baby spinach -OR- baby rocket (arugula) leaves

 

 

1. Combine the vinegar, oil, garlic and mustard in a large bowl.

 

2. Add the chickpeas and salt and pepper to taste; mix well.

 

3. Just before serving, add the spinach and toss gently.

 

 

 

NOTE: The chickpeas and dressing can be combined several hours ahead.

Add the spinach just before serving.

 

 

 

Serves 6.