Ingredients

The following ingredients have 4 Servings
  • 2 cups cooked chickpeas, or 1 ¼ (15-ounce) cans, drained, rinsed, and cooled to room temperature
  • ¾ cup quartered cherry tomatoes
  • ¼ cup fresh lemon juice (from about 1 large lemon)
  • 2 tablespoons packed, finely chopped fresh mint
  • 2 cloves garlic, minced
  • freshly cracked sea or Himalayan salt
  • freshly cracked black pepper
  • 6 oz. fresh spinach

Instruction

  • Place the chickpeas and quartered tomatoes in a medium bowl.
  • Whisk the lemon juice, mint, and garlic in a separate bowl; season with a few grinds of fresh Himalayan salt and pepper to taste.
  • Add the dressing to the chickpeas and tomatoes and toss.
  • Place a handful of spinach on each plate. Divide chickpea mixture among plates and serve, garnished with additional mint and lemon slices.