Summer Chickpea and Spinach Salad with Herbs

Summer Chickpea and Spinach Salad with Herbs

Rated:
Recipe Rating: 3.41373
Serves 6 to 8
Fresh spinach, cucumbers, mint, parsley and green beans are tossed with chickpeas and fresh lemon juice in this summer’s most refreshing salad.
Ingredients: 
  • 1/2 pound green beans, trimmed and thinly sliced on the diagonal
  • 1 cup fresh flat-leaf parsley leaves, roughly chopped
  • 1 cup fresh mint leaves, roughly chopped
  • 3 tablespoons lemon juice
  • 3 tablespoons rice vinegar
  • 1 teaspoon honey
  • 1/8 teaspoon fine sea salt
  • 4 green onions, thinly sliced
  • 2 (15-ounce) cans no-salt-added garbanzo beans (also called chickpeas), drained and rinsed
  • 1 bunch spinach (about 11 ounces), stemmed and chopped
  • 1 seedless cucumber, quartered and thinly sliced
Method: 
Toss all ingredients in a large bowl until well combined. Serve immediately, or cover and chill until ready to serve.
Nutritional Info: 
Per Serving: 120 calories (20 from fat), 2g total fat, 100mg sodium, 21g carbohydrates, (7 g dietary fiber, 4g sugar), 8g protein.
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.