Warm Chickpea Spinach Salad

[Guest guest]

Warm Spinach, Bean Salad

 

4 tbsp. olive oil

1/3 c. red onion, diced

1/4 c. black olives, sliced

1/4 c. sundried tomatoes, rehydrated ( place in a bowl full of hot water for 1

minute. Drain)

1/2 c. canned chickpeas

8 cherry or grape tomatoes, cut in half

4 tbsp. lemon juice

8 oz. spinach

1/2 tsp. salt

1/2 tsp. pepper

3 tbsp. crispy onions, packaged

 

Place skillet over med-high heat and add olive oil.

Add red onion and saute for one minute.

Add olives, sun toms, chickpeas and tomatoes.

Reduce heat to medium and stir occasionally for 1 to 2 minutes or until the

grape tomatoes start to blister and onion starts to carmelize.

Add lemon juice.

In a large bowl toss spinach with salt, pepper and crispy onions.

Add ingredients from skillet and toss well.

Serve immediately so that the spinach doesn't wilt!