MINT LEMONADE CHICKPEA SALAD
Each bite of this mint lemonade chickpea salad is like a drop of sunshine for your taste buds. Mint and lemon are no flavor strangers, and although both can be quite bold, they work wonderfully together, especially in this dressing.
Ingredients
- 2 cups cooked chickpeas, or 1 ¼ (15-ounce) cans, drained, rinsed, and cooled to room temperature
- ¾ cup quartered cherry tomatoes
- ¼ cup fresh lemon juice (from about 1 large lemon)
- 2 tablespoons packed, finely chopped fresh mint
- 2 cloves garlic, minced
- freshly cracked sea or Himalayan salt
- freshly cracked black pepper
- 6 oz. fresh spinach
Directions
Place the chickpeas and quartered tomatoes in a medium bowl. Whisk the lemon juice, mint, and garlic in a separate bowl; season with a few grinds of fresh Himalayan salt and pepper to taste.
Add the dressing to the chickpeas and tomatoes and toss.
Place a handful of spinach on each plate. Divide chickpea mixture among plates and serve, garnished with additional mint and lemon slices.
