- 5 cups baby spinach (about 8 ounces), chopped
- 1 can chickpeas, drained
- 1/2 medium red onion, finely chopped
- 1 tablespoon balsamic vinegar, eyeball it
- 3 tablespoons extra virgin olive oil (EVOO)
- Salt and pepper
Combine chopped spinach, chickpeas and chopped onions in a bowl.
Add one tablespoon balsamic vinegar and three tablespoons EVOO (about three turns of the bowl in a slow stream). Toss well to coat and combine. Season salad with salt and pepper, to your taste.