• Dairy Free
• Gluten Free
• Kid Friendly
• Salad & Salad Dressing
• Vegan
• Vegetarian

2 cans of chick peas, drained and rinsed
8 oz. baby spinach, chopped small
½ of a small onion, finely chopped
½ bunch fresh parsley, finely chopped
1-2 TBSP finely chopped fresh garlic (to taste)
1 tsp. pepper, freshly ground
1 TBSP sea salt, freshly ground
1 TBSP extra virgin olive oil
Juice of three freshly squeezed lemons

Mix first five ingredients in a wooden salad bowl
Whisk together the remaining four ingredients and add to bowl
Gently fold dressing into the salad
Chill and serve

Around 25 years ago, a healthy grocery store opened in our town. They sold take out containers of chick pea and spinach salad for $14 per pound. Every time we went to the store or even drove past, my son used to ask me to buy him a container of chick pea salad. As healthy and delicious as the salad was, I thought the price was outrageous! So I bought a container and took it home and figured out many of the ingredients and played around with the recipe until we all thought it was delicious! This makes a great snack, lunch, or side dish. It is a great pita filler as well! Everyone seems to like this salad, even children. It is simple and quite economical...best of all, I now make about 3 pounds of salad for around $5.00. If you cook chick peas instead of using canned, the price could be as low as $3.00 for 3 pounds of salad.