Chickpeas, spinach, some spiral cut carrots, sliced purple onion, chopped almonds, orange segments, and a simple dressing makes this salad...well, simple...and kind of addictive! It's so easy to keep munching on it and goes great with almost any dinner. Add some grilled chicken strips to turn it into a light dinner or just as is for lunch.
Chickpeas (garbanzo beans) have a great creamy texture and are really filling. If you're like me and love salad but no matter how much you pile on you're still not full, then this legume should be your go-to. Adding chickpeas to salads will help you feel full and satisfied, not to mention adding lots of extra vitamins, minerals, fiber, and protein.
This is also a great side to bring to a get together because the dressing it already on top...and because it looks so pretty! The dressing won't make it soggy either so it's okay to sit in the fridge for a couple days once it's dressed.
Chickpea & Spinach Salad
2 cans low-sodium chickpeas, drained
2-3 carrots spiral cut or cut matchstick size
2 handfuls fresh spinach, rinsed and patted dry
1 small red or purple onion, thinly sliced
1/3 cup raw slivered or chopped almonds
2-3 mandarin oranges or clementines, peeled and segmented
2 tbsp. apple cider vinegar
2 tbsp. raw wild honey
2 tbsp. extra virgin olive oil
sea salt or pink salt and black pepper to taste
Toss together all the salad fixings in a large bowl. Whisk together the ingredients for the dressing and pour over the salad just before serving.