Ingredients for Baby Spinach Chickpea Salad Rachael Ray
- 5 oz baby spinach
- 1 (15-ounce) can chickpeas
- 1/4 cup red onion
- 0 Balsamic Vinegar
- 4 tablespoons extra virgin olive oil
- 1/2 teaspoon salt, 1/4 teaspoon black pepper
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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!
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
3g
Fat
7g
Carbs
8g