Ingredients

The following ingredients have 4 Servings
  • 12 ounces baby spinach ((340 grams))
  • 12 ounces grape tomatoes ((340 grams))
  • ½ cup shredded carrots ((about ½ carrot))
  • ½ cup celery, chopped
  • 1 medium yellow pepper ((7 ounces/198 grams))
  • ¼ medium red onion, thinly sliced
  • 2 cans chickpeas ((15½ ounces/439 grams per can))
  • ½ cup candied pecans
  • ½ cup vegan balsamic dressing

Instruction

  • Cut the grape tomatoes in half, shred the carrots, and drain the chickpeas. Cut the celery into ¼-inch dice (0.6 cm).
  • Seed the yellow pepper and cut into ½-inch dice (1.27 cm). Peel the red onion, cut it in half, then slice it into thin half-moons. 
  • Divide the baby spinach between four salad bowls. Top each bowl with an equal amount of tomatoes, carrots, celery, pepper, red onion, and drained chickpeas. Finish each salad with a sprinkle of the candied pecans.
  • Dress the spinach salads with the balsamic dressing right before serving. This will keep the spinach crisp. Enjoy!