Ingredients for Baby Spinach Chickpea Salad Rachael Ray
- 5 oz baby spinach
- Chickpeas
- Red Onion
- Balsamic Vinegar
- Olive Oil
- Salt And Pepper
How to Make Baby Spinach Chickpea Salad Rachael Ray
- Wash and chop 5 oz of baby spinach. Finely chop 1/4 cup red onion.
- In a large bowl, combine the chopped spinach and red onion.
- Add 1 (15-ounce) can of chickpeas, rinsed and drained.
- Whisk together 2 tablespoons red wine vinegar, 4 tablespoons extra virgin olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a small bowl.
- Pour the vinaigrette over the spinach and chickpea mixture.
- Gently toss to coat everything evenly.
- Taste and adjust seasoning as needed. Add more salt, pepper, or vinegar to your preference.
- Serve immediately or chill for later. Enjoy!
Chef's Tip for Extra Flavor
Chef's secret: layers of flavor make a dish truly memorable! Consider what a little extra something could bring – perhaps a touch of acidity like a good vinegar or citrus zest, a hint of smokiness from paprika, a bit of umami from mushrooms or soy sauce, or a sprinkle of toasted nuts for texture. Experiment and taste as you go!
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
3g
Fat
7g
Carbs
8g
