Spinach Pasta Chickpea Salad
| Prep Time | 25 minutes |
| Servings |
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- 6 ounces pasta preferably whole grain
- 2 cloves garlic minced
- Juice of 1 lemon
- 4 tablespoons extra-virgin olive oil
- 1 can low-sodium chickpeas rinsed and drained, 15 oz. or so
- 6 cups chopped spinach leaves packed
- 2 ounces feta cheese crumbled
- 1 pound salmon
Ingredients
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- Set a large pot of water to boil, then cook pasta according to package directions.
- While the pasta is cooking, make the dressing by combining the garlic, lemon juice, and olive oil in a large bowl.
- Drain the pasta, let cool a few minutes, then add to bowl. Add spinach leaves and feta, and combine everything.
- Salad can be eaten as is (slightly warm) or cooled for up to four hours (more may wilt spinach) until you’re ready to eat.
- Grill salmon on an outdoor grill or under a broiler until fish flakes easily. Time will vary according to thickness of fish but will usually be 10 minutes or less.
Recipe courtesy of Oldways.
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