Spinach and Chickpea Salad with Avocado

Ingredients

• 5 cups baby spinach
• 1 can (15 oz) canned chickpeas, drained and rinsed
• 1 large avocado, diced
• ½ small red onion, thinly sliced
• 1 medium tomato, chopped
• 3 tbsp olive oil
• 2 tbsp lemon juice
• ½ tsp salt

Instructions

1. 1

   In a large bowl, combine the 5 cups baby spinach, 1 can drained chickpeas, 1 diced avocado, 0.5 small sliced red onion, and 1 chopped tomato.

2. 2

   In a small bowl, whisk together the 3 tbsp olive oil, 2 tbsp lemon juice, and 0.5 tsp salt until well combined.

3. 3

   Pour the dressing over the salad and toss gently until everything is evenly coated.

4. 4

   Let the salad sit for 5 minutes so the flavors meld, then serve immediately. Add black pepper or cumin if you like.

Tools you’ll need

• large bowl
• small bowl
• whisk
• knife
• cutting board

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