Garbanzo and Feta Salad

This easy salad is packed with protein and fiber.

Yield: 
8 Servings

Updated: Wed, 02/21/2018 - 10:42pm

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!