Garbanzo and Feta Salad

This easy salad is packed with protein and fiber.

Ingredients

• 2 Tablespoons lemon juice
• 1 Tablespoon olive oil
• ½ cup leek (white part only), minced
• Salt and pepper to taste
• 2 cups baby spinach
• 2 cups cooked garbanzo beans or 1 (15-ounce) can, drained
• 2 medium carrots, grated
• 1 red bell pepper, finely diced
• ¼ cup sunflower seeds, toasted or raw
• 2 heads romaine lettuce, torn into bite size pieces
• ½ cup feta cheese, crumbled
• Aged balsamic vinegar, for drizzling

Instructions

1. Whisk together lemon juice and oil in a bowl.
2. Stir in leek, season with salt and pepper to taste. Set aside.
3. Roll 7-8 spinach leaves into a tight cylinder and slice into thin strips. Repeat with remaining spinach.
4. Combine spinach, garbanzo beans, carrots, bell pepper and sunflower seeds in a large bowl. Stir in leek mixture and toss to coat.
5. Divide romaine onto 8 plates, top with garbanzo salad.
6. Garnish with feta and drizzle with balsamic vinegar. Enjoy!

Yields 8 Servings

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