📖 Instructions

1. First, get your chickpeas ready. If using canned, rinse and drain one 15-ounce can thoroughly. If using dried, you'll need to cook them beforehand – about 40 minutes in boiling water should do the trick. Set aside to cool. (Tip: Don't overcook your dried chickpeas! They can get mushy. )
2. Next, prepare the spinach. Wash 10 ounces of fresh spinach and give it a good spin dry. If you're pressed for time, you can use pre-washed bagged spinach; just make sure you get rid of excess moisture.
3. Now for the dressing! In a large bowl, whisk together ¼ cup extra virgin olive oil, 3 tablespoons fresh lemon juice, 1 tablespoon red wine vinegar, 1 small clove of minced garlic, a pinch of salt, and a generous amount of freshly ground black pepper. Taste it and adjust to your liking - some folks like more lemon, others less garlic. Its totally up to you!
4. Let the dressing sit for at least 15 minutes - I like to let it sit a bit longer! This allows those flavors to come together perfectly. It’s magical how that improves the taste.
5. Time to assemble the salad! Add the drained chickpeas and spinach to the bowl with the dressing. Gently toss to combine. Don't be too rough; you want to avoid totally smashing the spinach.
6. Give it a final taste before serving, just to make sure the seasoning is to your liking. Remember, even the simplest salad can be amazing when the flavors are balanced. Now that’s a taste of heaven, right?
7. Finally, serve and enjoy! I love to garnish my chickpea spinach salad with a sprinkle of toasted slivered almonds, or some crumbled feta cheese, for a bit of extra crunch and flavor. That is, if it makes it that far to get a garnish!