Story about the recipe : 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.
- 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.
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