
1 15 ounce can chickpeas, rinsed and drained
1/2 large English cucumber, diced
1 cup tomato, diced
1 large avocado, diced
1/2 red onion, peeled and diced
2 green onions, sliced
1/2 yellow bell pepper, seeded and diced
1/2 cup diced cheese – feta or queso fresco or similar
2 cups fresh spinach
Dressing:
1 clove of garlic, peeled and minced
1/4 cup extra virgin olive oil
1 teaspoon Dijon mustard
2 tablespoons lemon juice
2 tablespoons red wine vinegar
1 tablespoon honey
1 teaspoon dried parsley
Salt and pepper to taste
Mix all of the dressing ingredients in a jar. Shake fully. Let sit for approximately 30 minutes before using. Mix the salad ingredients in a large bowl. Top with dressing and mix fully. Refrigerate until ready to eat.
