With chick peas that taste as good as Goya’s, right out of the can, it’s no wonder that they should star in a fresh, healthy salad. This one—chock full of nutty, buttery goodness—is sure to win a place at your table, often!
1 can (15.5 oz.) GOYA® Low Sodium Chick Peas, drained
1 bag (6 oz.) baby spinach
1/2 medium red onion, finely chopped (about ½ cup)
1 tablespoon balsamic vinegar
3 tablespoons GOYA® Extra Virgin Olive Oil
GOYA® Adobo with Pepper, to taste
How to Make It
In a large bowl, toss together chick peas, spinach, and onions.
Pour vinegar into a small bowl. Using a whisk, slowly drizzle in oil, whisking constantly, until combined. Season with adobo. Pour dressing over salad. Toss well to coat. Divide salad evenly among serving bowls.
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