Spinach Salad with Lemon Chickpeas and Berries
with almonds / goat cheese
Garbanzo beans get great flavor from a lemony marinade in this dinner salad. Combined with sweet berries, crisp almonds and creamy coat cheese these have great color and texture.
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Proteins
Cuisines
Ingredients
Lemon Chickpeas:
- Beans, garbanzo (14 oz / 387 g) - 1 can , drained and rinsed
- Garlic - 1 clove , chopped
- Oil, olive - 1 Tbsp
- Lemon juice - 2 tsp
- Oregano, dried - 1/4 tsp
Spinach Salad with Chickpeas and Berries:
- Lemon marinated chickpeas (ingredients listed separately) - ~1 1/2 cups
- Berries (use any combination of blueberries, raspberries or strawberries) - 2 cups
- Baby spinach - 10 oz
- Almonds, sliced or slivered - 1/4 cup
- Cheese, goat (sub feta or cubed Swiss) - 4 oz
Honey Lemon Vinaigrette:
- Lemon juice - 2 tsp
- Lemon zest - 1/2 tsp
- Mustard, Dijon - 1 tsp
- Honey - 1 tsp
- Oil, olive - 3 Tbsp
Prep
- Marinate beans - Drain and rinse beans. Chop garlic. Combine garlic with olive oil (portion for the beans), lemon juice (portion for the beans) and oregano. Combine with beans and marinate for at least 30 minutes and up to two days ahead. (Can be done up to 2 days ahead)
- Berries - If using berries that need to be sliced (like strawberries), slice.
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Make
- Whisk together lemon juice (portion for the vinaigrette), zest, mustard and honey. Add the portion of the olive oil for the vinaigrette while whisking.
- Assemble salads by tossing spinach with marinated beans, berries and almonds. Top with cheese and vinaigrette just before serving. Enjoy!
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