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Summer Chickpea and Spinach Salad with Herbs

Serves 6 to 8
Time 10 min
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

In a large bowl, toss green beans, parsley, mint, lemon juice, vinegar, honey, salt, green onions, beans, spinach and cucumber. Serve immediately, or cover and chill until ready to serve.

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.
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  • 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