Speed-Toss Spinach Salad With Carrots & Chickpeas for One |
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Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 12 |
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I decided to share more of my current speed-cooking; this is a no-cook vegan spinach salad because I'm trying to eat more salad lately and stuff I enjoy; and was pleased to find that fresh raw spinach leaves are more nutrient-dense than most lettuces. The chickpeas add flavor, chewiness, and protein; lately I just open a can, rinse it real well, and put it in the fridge to use little amounts in salads, hot dishes, etc. Feel free to adjust upward if making more than one; measurements are approximated and I used stuff that was laying around my kitchen. I used Whole Foods crostini croutons and Shoprite organic balsamic vinaigrette, soooo good! I love having this as a complete lunch salad lately. Ingredients:
1 1/2 cups fresh spinach leaves |
1/3 cup carrot, shredded |
1/2 cucumber, cut into rounds |
1/4 cup chickpeas |
1/4 cup crostini crouton |
2 tablespoons balsamic vinaigrette (approx) |
Directions:
1. I use pre-shredded carrot, but shred some if you don't have any. Cut the cucumber into rounds, about half or a little less than half should do it.
2. Toss all the ingredients together in a bowl and top with the dressing.
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