Chickpea Salad – Garbanzo Extravaganzo

<h2 class="subheader">Healthful and Delicious Garbanzo Salad</h2> Protein-rich chickpeas (also called garbanzo beans) have a deliciously earthy, nutty flavor that your family will love in this vegetarian chickpea salad. The chickpeas are tossed with baby spinach and red onion, and finished with a zippy, balsamic-olive oil vinaigrette. Use original GOYA® <a title="Chick Peas (1)" href="https://goya.com/en/products/chick-peas-can" data-id="8287">Chick Peas</a> or GOYA® <a title="Low Sodium Chick Peas" href="https://goya.com/en/products/low-sodium-chick-peas" data-id="8063">Low Sodium Chick Peas</a>. GOYA® <a title="Chick Peas (1)" href="https://goya.com/en/products/chick-peas-can" data-id="8287">Chick Peas</a> are so delicious, right out of the can, that this side dish salad is sure to win a place at your family’s table, often!

Total Time

10m

Prep Time:10m

Yields:4 Servings

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Ingredients

1 can
(15.5 oz.)

GOYA® Chick Peas, drained, or <a href="/en/products/low-sodium-chick-peas/" title="Canola Oil">GOYA® Low Sodium Chick Peas</a>, drained

1 bag
(6 oz.)

baby spinach

medium red onion, finely chopped (about ½ cup)

1 tbsp.

vinegar

3 tbsp.

GOYA® Extra Virgin Olive Oil

GOYA® Adobo All-Purpose Seasoning with Pepper, to taste

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Directions

Kitchen View

Step 1

In large bowl, toss together chickpeas, spinach, and onions.

Step 2

Pour vinegar into small bowl. Using whisk, slowly drizzle in oil, whisking constantly, until combined. Season with Adobo. Pour dressing over salad. Toss well to coat. Divide salad evenly among serving bowls.