Spinach and Chickpea Dijon Vinaigrette Salad

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


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.


Homemade Croutons

The more you make a salad fun, the more likely you are to eat it. These croutons take 10-15 minutes to make and you can use all the extra bread laying around.


Cubes of bread – about 4-5 cups

1/4 cup olive oil

1/4 teaspoon pepper

1/2 tablespoon Spec or similar non- salt seasoning

1/8 teaspoon salt

Preheat the oven to 375. Mix the oil with seasonings. Then mix the oil and seasoning with the bread cubes. Pour onto a baking sheet. Make sure they are spread out. Bake for 10-15 minutes depending on the bread density. Watch them closely after 10 minutes.