6 ingredients · 5 minutes · 1 serving
Chickpeas will pack in the fiber and protein on this salad and leave you feeling fuller longer. Spinach is a heart-healthy food and brings an excellent amount of vitamins and minerals to your diet to help with your energy and metabolism. Drizzled with some vinaigrette and you've got a magic mixture on your hands!
1 tbsp Tamari
1 tbsp Balsamic Vinegar (No Balsamic? Use red wine vinegar instead.)
1/2 tsp Dijon Mustard
1 1/2 cups Baby Spinach
1/4 Cucumber (sliced)
1/2 cup Chickpeas (cooked)
For more flavor, add grated ginger, minced garlic and/or toasted sesame seeds.
Add the tamari, balsamic vinegar, and dijon mustard to a jar. Cover, shake well and set aside. Divide the baby spinach, cucumber, and chickpeas onto plates. Drizzle your dressing and it's chow time!
Leftovers? Refrigerate the dressing and salad separately in airtight container for up to 4 to 5 days.
Stay fresh,
Bangs