Garbanzo Spinach Salad
- Three 15-ounce cans chickpeas, drained and rinsed
- 2 cups loosely packed chopped fresh spinach
- ½ cup chopped red bell pepper
- ½ cup chopped yellow bell pepper
- 3 green onions, finely chopped
- ½ cup oil-free dressing
- Freshly ground black pepper
Instructions:
It keeps well in the refrigerator for several days.
- Combine the beans and the spinach, bell peppers, and green onions in a bowl. Pour the dressing over and toss to mix. Season with black pepper. Refrigerate for 1 to 2 hours for best flavor.