Baby Spinach and Chickpea Salad

A delicious and nutritious salad that makes a protein-rich lunch or dinner salad.


  • 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.

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